Chocolate Ricotta Tart
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 456456 cal |
| pro | 12 g12g pro |
| total fat | 30 g30g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 38 g38g carb |
| fibre | 2 g2g fibre |
| chol | 147 mg147mg chol |
| sodium | 257 mg257mg sodium |
| % RDI: | - |
| calcium | 1515 calcium |
| iron | 1616 iron |
| vit A | 1717 vit A |
| vit C | 22 vit C |
| folate | 2222 folate |
Ricotta cheese is the base of the dense, not too sweet filling in this Italian-inspired tart.
Ingredients
- 1/2 cup hazelnuts 1/2 cup hazelnuts
- 2 egg yolks 2 egg yolks
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tub (475 g) ricotta cheese , softened1 tub (475 g) ricotta cheese, softened
- 1 oz semisweet chocolate , finely chopped1 oz semisweet chocolate, finely chopped
- 1 tbsp grated orange rind 1 tbsp grated orange rind
- 1 tsp vanilla 1 tsp vanilla
- 1 Chocolate Pastry 1 Chocolate Pastry
Preparation
Filling: Toast hazelnuts on rimmed baking sheet in 350°F (180°C) oven until fragrant, about 8 minutes. Place in clean towel; rub briskly to remove as much of the skins as possible. Let cool; chop coarsely. In bowl, beat egg yolks with sugar until pale and thickened, Add ricotta; beat until smooth. Stir in hazelnuts, chocolate, orange rind and vanilla. Scrape into tart shell and smooth top.
On lightly floured surface, roll out reserved pastry. Using fluted pastry wheel or knife, cut into 3/4 -inch (2 cm) wide strips, rerolling scraps. Brush pastry rim with water. Weave strips over filling, 1/2 -inch (1 cm) apart, to make lattice top, pressing ends firmly to rim. Trim pastry at rim. Whisk remaining egg yolk with 1 tbsp (15 mL) water. Brush over lattice.
Bake in bottom third of 425°F (220°) oven for 15 minutes. Reduce heat to 350°F (180°); bake until filling is firm, about 30 minutes. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 8 hours. Let stand at room temperature for 30 minutes before serving.)
Source : Canadian Living Magazine: February 2003
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