Chocolate-Orange Tart
Ricotta cheese creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it.
- Makes8 servings
- Cook Time2 hours 45 minutes
- Active time plus cooling45 minutes active, plus cooling
- 6
The ricotta cheese in this tart—inspired by one in Rose Carrarini's book, Breakfast, Lunch, Tea—creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. The crust, made partly with almond flour, has a sandy crispness that contrasts well with the filling. For do-ahead ease, the tart shell can be prepped, fitted in the pan, pricked all over, then frozen for up to two weeks; do not thaw before baking.
Don’t use skim-milk ricotta; whole-milk is needed for its richness and creamy consistency. Note that some ricottas will brown more than others, though still will taste fine. Those brands contain more lactose, which reacts with the proteins at high temperatures, causing browning. We liked Calabro, which is low in lactose. Also, don't chop the chocolate too finely; tiny bits will melt into the filling rather than retain their shape. Aim for ¼-inch pieces.
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