Chocolate Ricotta Tart
My sister and I were on the waterfront in a small town named Parapat, in Sumatra Indonesia, the sixth largest Island in the world . Even with a population of 50 million people, buses were barely adequate and the bone-crunching all stops ride from Pematangsiantar, a sliding 2 hours away, had left us relieved to be standing looking at the water. Sliding refers to the travel time that is a fluid clock, sliding at all times from 2 or 3 hours difference to the timetable depending on the number of stops and the amount of chickens, bikes, baskets, fruit and vegetables and people loaded in and out of the bus. This trip followed our sleepless night in a memorable hotel.
There we were, looking out over Lake Toba, 640 square kilometres (247 sq miles), when we were approached by a youngish man, who gestured towards his boat and said “Samosir” with a flirty grin …just where we wanted to go!. Samosir is in the middle of Lake Toba the largest island, within an island, (Sumatra) and it’s the fifth largest lake island in the world. We had heard that lots of the places on the Island had their own boats, and ferried people across, and of course he told us his “Uncle” had a great place to stay. (If you have any reservations , you would be feeling smug right about now). The journey from Parapat should take 1 hour ending in Tuktuk the main tourist town about 10 minutes from the ferry stop. Our boat ride took 2 hours and ended in another place. Feel uneasy?. So did we.
We pulled up to a small jetty with an old wooden building next to it. The young Skipper had done the best he could all journey flirting and trying to touch, being rebutted each time. By the time we reached the wharf he was in a very sulky mood. The amount of men standing on that jetty as the boat drew in was the exact time we realised we were not in the right place. Unfortunately the Skipper was no longer in any mood for us and threw our bags on to the jetty , unfurling the rope and taking off again , leaving us to yell after him…….but where are we?… come back!. I wish I was making this up.
The jetty swayed with each wave that hit its’s side as the Skipper restarted the engine, turned quickly and disappeared into the dusk. The building beside the jetty appeared to be a cafe/ bar/ hotel. A man sat at the low desk with an interested look on his face. One side of the cafe was open to the jetty and the tables started to fill as the audience of men returned to get a comfortable seat and a drink to watch our little show and have a laugh. After some sign language and the help of a few yellow toothed Lotharios, we found that there was no regular boat service from this jetty. As it was night fall, they showed us to an upstairs room , a winding rickety staircase to an attic above the “bar”. An old lady was busy knocking cobwebs from between the beds and smiling with a toothless grin. Yes , OK be quiet, no one had stayed here since ……..? the end of never, apparently. We were not willing to wash in the lake, (the only bathroom) and we had free use of the squat toilet in the bar ( yay!). We were a bit scared to leave the building, ( better the devil you know eh?) so we sat at one of the tables and ordered dinner. I cant remember what we ate , but we just pointed and hoped it would be alright. We had the idea that alcohol may kill any germs we were unlucky enough to encounter and help us sleep, so we ordered the only brew available. A sort of coconut Arak, that caused the bar to erupt in whoops of horror and delight. In hindsight probably not wise either. Another long sleepless night, and we still hadn’t quite got to our destination. But that’s another story……………..
Chocolate Ricotta Tart Recipe
Mean time, here’s something we could have taken as a picnic on our boat journey. It may also have distracted the skipper with its lovely chocolate base and light ricotta custard.
Chocolate Ricotta Tart
Ingredients
- 300 gm plain flour
- 50 gm pure icing sugar
- 125 gm butter unsalted , chopped
- 1 whole Egg 70gm
- 2 ml Tablespoon cold water 40*
Filling
- 100 gm melted dark chocolate
- 500 gm ricotta
- 5 whole eggs 4 separated
- 1 tablespoons cornflour
- 90 gm castor sugar 1/3 cup
- 1/2 vanilla bean scrapped
- 1 zest lemon
- 3 Tablespoons caster sugar extra
- 1 Tablespoon cocoa for dusting
Instructions
- Use a 23 cm ( 9-10 in) tart case with a removable bottom.
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.
- Roll out to fit a 23 cm ( 9-10 in) tin with a removable bottom and chill.
- Bake the case blind ( full of beans or rice) in a 170 degree oven until golden.
- Trim the edges of the tart case once cooled and spread the melted chocolate (you can melt it at 1- 1 1/2 minutes in the microwave) over the base of the pastry and leave to dry..
- Beat the egg yolks, and whole egg, sugar and vanilla & zest till nice and light and fluffy. Then, I like to puree my ricotta in the food processor till it is smooth, then add it a 1/3 at a time. This makes a very smooth fluffy base. However, you could just add the ricotta as it is a bit at a time mixing well if you want to skip this step then beat till very smooth. Then sprinkle over the cornflour and incorporate well. Pour the mixture into a bowl and set aside.
- Using a very clean bowl and whisk pour half of the egg whites into a bowl ( reserve the others for another use) Beat till frothy and white then add a Tablespoon at a time of sugar and beat till glossy and holding it's shape.
- Fold the whites into the ricotta mix half at a time, making sure that the air isn't knocked out of it. Pour this into the pastry case leaving a little room at the top.
- Bake the tart at 160 till just set. Approximately 20-25 minutes or for a deeper tart for around 60 minutes
- Cool in the tin before removing from the tin.
Notes
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Nami | Just One Cookbook
OMG you and your sister are both brave! What a journey! I was so nervous and worried reading your story! The chocolate and ricotta tart – I have never tried ricotta in tart. Would love to try that. This looks so beautiful!
Lorraine @ Not Quite Nigella
Oh my! You poor things! It must have felt so surreal too 🙁 Oh and you would have definitely needed a slice of this tart at the very least! 😀
Amy Tong
What a journey you and your sister had! I’m sure this Chocolate and Ricotta Tart is great for any boat ride or commute. I would love to have one when I got stuck in traffic in L.A. ! 😛
cityhippyfarmgirl
Now that tart looks delicious… but what happened next?!
Amanda
Well, the tart certainly looks and sounds lovely, but I’m quite distracted – I want to know what happened next! Sounds like every horror travel story you’ve ever heard, though!
MyKitchenStories
I am embarrassed to admit that it is all true
Hotly Spiced
I wouldn’t have slept a wink either. What a night you must have had. I wonder how you managed to escape from there. But the chocolate and ricotta tart looks delicious xx
InTolerant Chef
Oh dear oh dear oh dear! What a story, but don’t leave us hanging!
I’m amazed you two made it out with your honor intact! This yummy dessert would have been great for bribes 🙂
One of my friends once took a car tour in Turkey where the driver and his friend broke off and drove her to a deserted part of the city. She was terrified as they indicated their intentions were certainly not honorable. Just as they pounced on her, a group of machine gun armed men started shooting at the lot of them! They had stumbled into some gang territory. The ‘tour guides’ and my friend ran back to the car -for her the lesser of two evils- where to her surprise she was immediately delivered safely back to her hotel without a single word said!. My friend never traveled without a group tour again 🙂
MyKitchenStories
Very scary stuff indded
Angie@Angie's Recipes
A very pretty tart and I am sure it tastes heavenly too!
thelittleloaf
When this popped up in my feed I thought it was going to be a completely chocolaty tart – but I love that there is just a layer of chocolate underneath that ricotta. Gorgeous.
Rosa
Wonderful! This tart must taste heavenly.
Cheers,
Rosa
Christine @ Cooking Crusade
This tart looks so beautiful – chocolate and custard is such a good combo!
That is a scary travel story! I want to hear the rest of it! Sounds like it was definitely an adventure..
Tandy
You are far too brave! This tart sounds delicious 🙂
yummychunklet
What a delicious chocolate tart! Yum!
Suzanne Perazzini
Hey, you can’t leave us hanging like that – where were you? And what happened next?
MyKitchenStories
Ha Ha coming soon!
Claire @ Claire K Creations
I would have been terrified. Love to hear what happened the next morning. Yes a slice of this tart probably would have made it a lot easier!
lizzie - strayed from the table
Glad to hear that you are safe and sound and back in your kitchen. Look forward to the next part of your story. I want to know what happened in the night.
This looks really yummy chocolate and ricotta what a great combo.
Kari @ bite-sized thoughts
This looks so beautiful. Well done! And definitely less stressful than island boating…