Chocolate ricotta tart (Print Version)
# Ingredients:
→ For the chocolate buttery crust
01 -
110 g cold diced butter
02 -
90 g powdered sugar
03 -
200 g all-purpose flour
04 -
30 g almond flour
05 -
30 g cocoa powder
06 -
1 egg
07 -
A pinch of salt
→ For the plain buttery crust
08 -
90 g powdered sugar
09 -
230 g all-purpose flour
10 -
30 g almond flour
11 -
110 g cold diced butter
12 -
1 egg
13 -
A pinch of salt
→ For the cake
14 -
2 eggs
15 -
140 g ricotta
16 -
40 g cornstarch
17 -
Zest of a large orange, finely grated
18 -
40 ml vegetable oil
19 -
6 g baking powder
20 -
110 g sugar
21 -
100 g all-purpose flour
22 -
A pinch of salt
→ For the creamy chocolate filling
23 -
200 g dark chocolate
24 -
250 g mascarpone
25 -
6 g honey
26 -
4.5 g gelatin (2.25 sheets)
27 -
170 ml milk
→ Other components
28 -
Cocoa powder (for dusting)
29 -
50 g dark or milk chocolate (for decoration)
# Instructions:
01 -
Mix all the dry ingredients in a bowl, then rub in the diced butter until crumbly. Crack in the egg and combine until smooth. Shape into a ball, chill in the fridge for at least 2 hours. Roll it out to 2 mm thick, fit it into a 20 cm perforated baking ring, and place in the freezer for another 2 hours. Trim the edges flush with the ring using a sharp knife and chill it in the fridge.
02 -
Whip up the eggs with the sugar until pale and fluffy. Separately, combine the oil, ricotta, and orange zest, then fold into the egg mixture. Sift the flour, cornstarch, and baking powder together, then mix it all gently until smooth. Pour the batter on top of the prepared chocolate crust. Pop it in the oven at 180 °C and bake for 40-45 minutes. Let the cake cool on a wire rack afterward.
03 -
Combine all the powders in a bowl, then rub in the butter until crumbly. Add the egg and work it into the dough until smooth and even. Wrap it up, chill it for at least 2 hours. Roll it out to 2 mm thickness, cut out bunny shapes, and bake on a tray at 180 °C for 15 minutes.
04 -
Melt the dark chocolate along with the honey and milk over a double boiler. Take it off the heat, then dissolve the softened gelatin into the mixture. Blend in the mascarpone with an immersion blender until creamy. Cover with plastic wrap, pressing it directly against the surface, and refrigerate overnight. Whisk it up before using.
05 -
Place the cake base on a serving plate. Pipe the creamy chocolate filling on top using a St. Honoré piping tip. Lightly dust it all with cocoa powder. Melt some chocolate to glue the bunny biscuits around the sides of the cake for decoration.