Name: Creamy chocolate and orange ricotta tart
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: Chocolate and orange ricotta tart; 1 sheet paneton chocolate pastry (or make your own short pastry, see below); 2 eggs; 85 gram caster sugar; 500 gram ricotta; 1/2 teaspoon vanilla extract; 1 tablespoon orange zest; 2 tablespoon orange juice; 1 tablespoon lemon juice; 100 millilitre cream, softly whipped, to serve; 100 gram dark chocolate, shaved roughly, to serve; Short chocolate pastry; 100 gram butter; 5 tablespoon caster sugar; 150 gram plain flour; 1/4 cup dark cocoa; 1 egg, slightly beaten

Creamy chocolate and orange ricotta tart

When chocolate and orange collide, magic happens! Try Nici Wickes' chocolate pastry tart and discover the wonderful combination of creamy ricotta, dark chocolate and vibrant citrus

Serves 6

Cook

55M

Ingredients

Chocolate and orange ricotta tart

1 sheet paneton chocolate pastry (or make your own short pastry, see below)

2 eggs

85 gram caster sugar

500 gram ricotta

1/2 teaspoon vanilla extract

1 tablespoon orange zest

2 tablespoon orange juice

1 tablespoon lemon juice

100 millilitre cream, softly whipped, to serve

100 gram dark chocolate, shaved roughly, to serve

Short chocolate pastry

100 gram butter

5 tablespoon caster sugar

150 gram plain flour

1/4 cup dark cocoa

1 egg, slightly beaten

Method

Chocolate and orange ricotta tart

1.Preheat oven to 180°C. Place an oven tray to heat.

2.Grease a loose-bottomed tart tin (30cm x 15cm or 24cm round or similar). Line with chilled pastry – if it breaks in places, patch up – and prick the bottom with a fork. Chill for 20 minutes, then bake for 10-12 minutes on the hot tray.

3.For the filling, beat the eggs and sugar until thick, creamy and pale. Stir in the ricotta, vanilla and zest, mixing to combine. Lastly stir in the citrus juices.

4.Scrape the filling into the par-cooked pastry shell and bake for 30-40 minutes until the top has a few golden freckles and the middle wobbles only slightly.

5.Cool, then serve with whipped cream and chocolate.

Short chocolate pastry

6.Use a food processor to mix the butter and sugar together until it resembles breadcrumbs. Sift in the flour and cocoa, pulsing to combine. Add the egg and pulse until it comes together in a ball.

7.Turn out onto a floured bench. If it seems too soft, add a bit more flour as you knead lightly and pat into a rectangle. Wrap in plastic wrap and chill for 30 minutes.

8.Roll out on a floured bench and lift over the rolling pin to line the tin. If it breaks, just patch it up.