Imported from Instagram

Ricotta and Chocolate Tart with Icing and Orange Marmalade

Name: Ricotta and Chocolate Tart with Icing and Orange Marmalade
Prep time: 35 min
Cook time: 55 min
Total time: 120 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 400 g 00 flour; 220 g Butter (cold); 2 Medium eggs (for the pastry); 120 g Granulated sugar (for the pastry); 2 pizzichi Salt; 0.5 Lemon zest (zest of half a lemon); 300 g Ricotta (sheep's milk or cow's milk); 150 g Sugar (for the filling); 1 Medium egg (whole, for the filling); 1 Orange zest (grated); 70 g Chocolate chips; 1 Egg white (for the icing); 100 g Powdered sugar (for the icing); Orange marmalade (as needed; for decorating)

Recipe by Eva Andrini @evasfoodaddiction · Instagram

Imported by Caterina Tanzi on SeeMeCook

A tart made with sablé pastry, filled with ricotta, orange zest, and chocolate chips. The surface is decorated with icing and orange marmalade, which form a crisp crust in the oven.

8 servings120 minItalian

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Ingredients

400 g 00 flour
220 g Butter (cold)
2 Medium eggs (for the pastry)
120 g Granulated sugar (for the pastry)
2 pizzichi Salt
0.5 Lemon zest (zest of half a lemon)
300 g Ricotta (sheep's milk or cow's milk)
150 g Sugar (for the filling)
1 Medium egg (whole, for the filling)
1 Orange zest (grated)
70 g Chocolate chips
1 Egg white (for the icing)
100 g Powdered sugar (for the icing)
Orange marmalade (as needed; for decorating)

Steps

1
Rub the flour and cold butter together until the mixture has a sandy texture.
2
Add the granulated sugar, eggs, salt, and lemon zest. Knead briefly, shape the dough into a ball, and let it rest in the refrigerator; the source does not specify the duration of this resting time.
3
Mix the ricotta with the sugar, whole egg, and grated orange zest.
4
Fold the chocolate chips into the ricotta mixture.
5
Roll out the pastry and use it to line the bottom and sides of a tart pan, reserving a portion for the top.
6
Refrigerate the lined pan for about 30 minutes.
7
Pour the filling into the crust. Roll out the reserved pastry, cover the filling with a second round, and seal the edges.
8
Make a few small cuts in the surface of the pastry topping.
9
Bake in a preheated oven at 180 °C for 40 minutes.
10
Meanwhile, mix the egg white with the powdered sugar until smooth icing forms.
11
Remove the tart from the oven and cover its surface with the icing.
12
Place the orange marmalade in a piping bag and pipe diamond shapes onto the icing.
13
Bake again at 180 °C for 10–15 minutes, in the upper-middle part of the oven.
14
Let the tart cool before slicing and serving.

Notes

The recipe does not specify the duration of the first refrigerator rest or the size of the pan. Cleaning the work surface with Nuncas products is promotional content, not a necessary step for preparing the tart.