A simple yet elegant Chocolate Orange Ricotta Tart made with a crumbly pastry crust, a silky smooth filling of ricotta and mascarpone cheeses. The zest of tangerines with its juices adds a lovely citrusy scent…and of course some grated semi-sweet chocolate simply because chocolate does indeed make everything better.
Growing up Italian in a predominately french city, there never was any lack of desserts after a fine celebratory meal. Easter Sunday was no exception especially after a mandatory and traditional simple roast of agnello or rather lamb.
Desserts as well never wavered far from the customary sweets from way back home in Italy. One in particular which graced our table each and every Easter was la casata. A typical tart from my home town made with ricotta, sheep’s milk cheese and chocolate which utilizes many eggs and always had mamma and her sisters vying for the coveted spot of who used the most eggs. It is not unusual to use anywhere from 20 to 30 eggs when making la casata from my Paese in the Lazio region of Italy.
Although not my mamma’s casata this chocolate orange ricotta tart still pulls at my heartstrings as its somewhat similar in taste but way much lighter and not as dense.
We begin with a a crumbly pastry crust that is really quite easy to make. It is then rolled out and used to line the tart tin. You’ll find it to be quite forgiving if any breakage occurs and can be remedied by working it back together with either your fingers or the back of a spoon.
You’ll want to pierce it with a fork before filling it with the ricotta mixture so that no humps occur while baking.
I used a 10 inch tart tin with a removable base but please note that you can also use a 9 inch tart tin. You will however want to divide the pastry dough in half while using one half and freezing the other to use at a later time. You’ll also have to compensate for the slightly smaller tart tin by reducing the amount of time baked.
Orange and chocolate are one of my absolute favorite pairings and since I had so many sweet tangerines lying around I decided to use both the zest and the juices from this sweet fruit. You can however substitute the tangerine or orange zest with lemons.
All that’s needed is a light or generous dusting of icing sugar just before serving.
This creamy and dreamy tart is especially delightful with your favorite cup of coffee or tea!
Enjoy while still warm or cold.
Chocolate Orange Ricotta Tart
Ingredients
- FOR THE PASTRY CRUST
- 12 tablespoons unsalted butter softened
- 1/4 cup granulated sugar
- 1 egg yolk from a large egg
- 2 cups all-purpose flour
- RICOTTA FILLING
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs beaten
- grated zest from 3 small tangerines or 1 large orange
- 2 tablespoons tangerine juice or orange juice
- 2 ounces grated semi-sweet chocolate
- icing sugar for dusting
Instructions
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MAKING THE PASTRY
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In a large mixing bowl beat the butter and the sugar until smooth.
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Add in the egg yolk and beat until thoroughly combined.
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Stir the flour into the mixture.
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Transfer the mixture to a work surface and work the dough with your hands until you get a smooth pastry dough.
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Roll out the pastry dough on a lightly floured work surface and carefully transfer the dough to a 10 inch round tart tin with a removable bottom.
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Place in the fridge to chill for 30 minutes.
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Preheat the oven to 350 degrees F and start making the filling.
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Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth.
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Add the sugar, eggs, orange juice, zest and beat until thoroughly combined.
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Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
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Bake for 50 to 60 minutes until the filling is set.
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Remove the tart from the oven and let cool in the tin.
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Once cooled dust with icing sugar and serve.
Recipe Notes
Recipe is adapted from Cafe Italia cookbook by Liz Franklin with a few switch ups.I substituted the lemon juice and zest with tangerine juice and zest and added 2 ounces of grated semi-sweet chocolate.The original recipe called for using half the pastry dough, baking it in a 9 inch tart tin for 45 minutes.I used a 10 inch tart tin, used the whole amount of pastry dough and therefore increased the baking time by almost 15 minutes to compensate for a bigger tart.
Orange and chocolate is one of my most favored combination, and when you add the cheese cake into the picture – even more so!
Kudos for the photos as well. Not too easy to get such good ones with brownish foods! 🙂
MINE too Ronit! I could pair chocolate and orange with just about any dessert.
Light backgrounds really help with certain coloured foods. Thanks so much?
What a beautiful tart! I love that you grated the chocolate, so instead of looking like a chocolate tart, you’ve got the chocolate bits. Stunning.
Thanks Mimi, grating the chocolate was always my job when my mom would make cassata for Easter. I just love the slivers of chocolate throughout this dessert….brings back memories?
Gorgeous tart!
Thanks so much…..there are really quite lovely textures?
It tastes amazing….thank-you?
-so pretty and the texture looks like it’s be so amazing! Happy Easter!
Hi Hetal, the texture is so light and creamy with a burst of citrus and a lovely contrast to the crumbly pastry dough. Thanks so much for dropping by??
What an amazing combination of flavours! Brilliant post Marisa.?
Thanks so much Sumith, nice to see your back?
I am familiar with the Sicilian style cassata, but this is quite different as the ricotta is baked and there is no marzipan. I wonder about your mother’s recipe with all those eggs!
Anyway, you’re right that chocolate and orange go together very well.
Hi Stefan, la Casata Pontecorvese is very different from the Sicilian one and quite unique in the amount of eggs used and also very traditional in my family. Just the other day I had the pleasure of spending an afternoon with my Zia who very patiently showed me how she makes it….I will have a whole year to perfect it till next Easter. Thanks so much for dropping by?
How wonderful to have a Zia to get recipes from. I hope you’re going to post the recipe!
Absolutely but will have to master it first in order to do it justice!
Can’t wait!
Orange & Chocolate, a heavenly match! Ricotta type crostatas are so satisfying, the creamy filling flavored and lightly sweetened make an ideal dolce at any time of day. A slice of this early morning with a nice espresso – what more do you need.
Indeed, it would make a perfect indulgence just about anytime of the day! Thanks Paula?
So lovely
Thanks Lynn?
It is a beautiful and delicious tart! Ricotta tarts with chocolate shavings or chunks are a classic and everybody loves them. Perfect ending to a meal.
Its so light and refreshing that it truly does make a rather perfect ending to a special meal. Thanks so much Nicoletta 🙂
I love this, I had sometimes a similar cake, and I really like it! Well, I really like ricotta 🙂
This is really nice
Many regions in Italy have similar versions and often times by different names. Ricotta is one of those staple ingredients that is delicious in both savory and sweet dishes…is it not! 🙂
casata…so you are from Pontecorvo? 🙂
Yes I am from Pontecorvo with many of my relatives still living there…how I long to go back for another visit soon!! 🙂
Chocolate and oranges..I can’t wait for winter!Great post!
Its really a wonderful combination of flavors. Thank-you 🙂