Tart with ricotta, orange and chocolate

By Ivana Jelínková
20.11.2016
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This cake is similar to cheesecake, the filling is basically the same, just the dough isn´t from biscuits, but it´s simple knead dough, or in other words, pâte sablée. It´s for the cases when you are not in mood for smashing biscuits, which, at least in my case, takes most of the time. This recipe isn´t time-consuming, the most time-consuming activity is to lest ricotta drip off. If you have some orange extract or liqueur don´t be afraid to use it, it gives more orange taste to the cake. Unfortunately, I didn´t have it. Orange, chocolate, ricotta and mascarpone, the combination of bold flavors and creamy consistency.

Tart with ricotta, orange and chocolate

2016-11-20 09:28:27

Cremy, cheesecakey tart with orange, chocolate, ricotta and mascarpone

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Dough

250 g all-purpose flour
125 g butter
70 g icing sugar
1 egg
30 ml cold water
Pinch of salt

Filling

500 g ricotta
200 ml whipping cream
250 g mascarpone
150 g icing sugar
Zest of 2 oranges
80 g chopped dark chocolate
2 eggs

Instructions

Let ricotta drip off over the nigt.
The next day, mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
Meanwhile, prepare a filling. Mix the ricotta with mascarpone and icing sugar, add grated orange zest, chocolate and eggs. Mix it all using spatula.
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
Bake about 15 minutes on 180 degress, until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
Pour the filing on slightly cooled dough and put it again in the oven on 150 degrees for about an hour.
Cooled cake can be topped with grated chocolate and icing sugar.

Notes