Tania Cusack serves a delicious tart with a lovely chocolate base and light ricotta custard.
By Tania Cusack
Decadence – Chocolate and Ricotta Tart
- Total Time: 1 hour 15 minutes
- Yield: 1 pie 1x
Description
Tania Cusack serves a delicious tart with a lovely chocolate base and light ricotta custard.
Ingredients
Scale
Pastry
- use a 23cm ( 9-10in) tart case with a removable bottom
- 1– ½ cups plain flour (200gm)
- ¼ cup pure icing sugar (40gm)
- 125 gm (1 stick)chilled unsalted butter, chopped
- 1 egg ( 70gm)
- 1 Tablespoon of cold water
Filling
- 100gm melted dark chocolate
- 500gm ricotta
- 5 eggs ( 4 separated)
- 3 tablespoons cornflour
- 90gm (1/3 cup) castor sugar
- ½ vanilla bean scrapped
- zest of a small lemon
Instructions
Pastry
- Never feel guilty about making pastry in a food processor. It brings it together quickly, and without overworking.
- Put the flour, sugar and cold butter pieces into the food processor and blitz till it is combined and crumbled, with no lumps of butter left.
- Put the egg and water into a cup and whisk together lightly.
- With the machine going pour all but a teaspoon of the egg mixture into the machine and let it mix for several seconds until the dough comes together in a ball. If it appears too dry add the remaining liquid. Dont be tempted to add extra liquid, until you are sure. Wet pastry becomes tough and hard. Rest till cold, the freezer makes this quicker.
Fill
- Roll out to fit a 23cm ( 9-10in) tin with a removable bottom and chill.
- Bake the case blind ( full of beans or rice). In a 170 (240F) degree oven until golden.
- Trim the case and spread the melted chocolate over the base of the pastry and leave to dry.
- Beat the egg yolks, and whole egg, sugar and vanilla till combined well. Add the ricotta and beat till very smooth. Pour the mixture into the pastry case leaving 1 cm at the top for expansion.
- Bake the tart at 160 (320F) till just set. Approximately 20-25 minutes
- Cool in the tin before removing from the tin.
- Prep Time: 30 mins
- Cook Time: 45 mins
