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Chocolate Ricotta Tart

Chocolate Ricotta Tart

This tart can be made in a shallow tin or use a deeper tin. There will be a little much filling for the shallow tin. Bake the excess in another lined tin or ceramic dish gently and serve with fruit.
5 from 2 votes
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Servings 10

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

It ois always best to add less water than more in pastry making