Chocolate Orange Ricotta Tart
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Chocolate Orange Ricotta Tart

Chocolate Orange Ricotta Tart is a light Italian torta made with a pastry crust, ricotta and mascarpone cheeses, grated chocolate and scented with orange zest.
Course Dessert
Cuisine Italian
Keyword Ricotta, Tart, Crostata, Italian dessert, Easter
Servings 12
Author Marisa

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

  • MAKING THE PASTRY
  • In a large mixing bowl beat the butter and the sugar until smooth.
  • Add in the egg yolk and beat until thoroughly combined.
  • Stir the flour into the mixture.
  • Transfer the mixture to a work surface and work the dough with your hands until you get a smooth pastry dough.
  • 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.
  • Place in the fridge to chill for 30 minutes.
  • Preheat the oven to 350 degrees F and start making the filling.
  • Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth.
  • Add the sugar, eggs, orange juice, zest and beat until thoroughly combined.
  • Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
  • Bake for 50 to 60 minutes until the filling is set.
  • Remove the tart from the oven and let cool in the tin.
  • Once cooled dust with icing sugar and serve.

Notes

Recipe is adapted from Cafe Italia cookbook by Liz Franklin with a few switch ups. I substituted the lemon juice and zest with mandarin 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.