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Chocolate Orange Ricotta Tart

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

  1. MAKING THE PASTRY
  2. In a large mixing bowl beat the butter and the sugar until smooth.
  3. Add in the egg yolk and beat until thoroughly combined.
  4. Stir the flour into the mixture.
  5. Transfer the mixture to a work surface and work the dough with your hands until you get a smooth pastry dough.
  6. 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.
  7. Place in the fridge to chill for 30 minutes.
  8. Preheat the oven to 350 degrees F and start making the filling.
  9. Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth.
  10. Add the sugar, eggs, orange juice, zest and beat until thoroughly combined.
  11. Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
  12. Bake for 50 to 60 minutes until the filling is set.
  13. Remove the tart from the oven and let cool in the tin.
  14. 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 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.