Chocolate Ricotta Tart is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep Chocolate Ricotta Tart solid at room temperature, yet low enough to allow Chocolate Ricotta Tart to melt in the mouth
Ingredients for Chocolate Ricotta Tart:
For the crust:
- 250 gms all-purpose flour
- 15 gms cornmeal
- 180 gms pine nuts, toasted
- 50 gms sugar
- 50 gms salt
- 100 gms unsalted butter, melted and slightly cooled
For the filling:
- 100 gms sugar
- 100 ml water
- 200 gms chocolate (chopped)
- 150 gms ricotta cheese
- 100 gms cream cheese
- 1 large egg
- 3 egg yolks
- 10 gms vanilla extract
- 150 gms toasted pine nuts (to sprinkle over the filling)
- To make the crust, lightly butter an 11-inch tart pan with a removable bottom. Process the flour, cornmeal, 3/4 cup of the pine nuts, 1/4 cup sugar, and salt in a food processor, until finely ground.
- Add the butter and pulse just until the dough forms. Press the dough into the tart pan.
- Freeze the crust until it's firm, for about 30 minutes. Or you can wrap it tightly after 30 minutes and freeze for up to a month.
- There's no need to defrost the crust before baking. When you are ready to bake, center the oven rack and preheat the oven to 350 F.
- Put the tart pan on a baking sheet. Line the tart crust with aluminum foil, shiny side well buttered and facing down. Fill the tart shell with pie weights or dried beans.
- Bake the crust for 25 minutes, until set. Very carefully remove the foil and pie weights. Bake the shell until golden, about 15 minutes longer. Cool completely.
- To make the filling, combine 1/2 cup of sugar with 1/2 cup of water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Cool the sugar syrup until it's warm to the touch.
- Melt the chopped chocolate in a microwave or in a double boiler over barely simmering water. Set aside. Pulse the ricotta and cream cheese in a food processor until smooth.
- Whisk the egg, egg yolks and vanilla in a spouted measuring cup. With the processor running, add the egg mixture to the cheese in a thin stream.
- Add the melted chocolate and pulse to combine. Add the sugar syrup in the same manner you added the eggs, process until smooth.
- Pour the filling into the tart shell and bake until the filling is almost set, for about 20 minutes. Scatter 3/4 of the pine nuts on top of the filling and bake for 10 minutes longer.
Cool the tart completely on the rack. It can be kept for up to 3 days in the refrigerator, tightly covered. Bring to room temperature before serving. Slice the tart with a hot, dry knife and enjoy!