Italian Chocolate Ricotta Tart
|Superfine caster sugar||4 Ounce (115 Gram, 1/2 Cup)|
|Ricotta cheese||1 1⁄4 Pound (500 Gram, 2 1/2 Cups)|
|Lemon||1 , rind grated finely|
|Dark chocolate chips||90 Milliliter (6 Tablespoon, Bittersweet)|
|Chopped mixed peel||75 Milliliter (5 Tablespoon)|
|Chopped angelica||45 Milliliter (3 Tablespoon)|
|All purpose flour||8 Ounce (Plain, 225 Gram, 2 Cups)|
|Unsweetened cocoa powder||30 Milliliter (2 Tablespoon)|
|Superfine caster sugar||60 Milliliter (4 Tablespoon)|
|Butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
|Dry sherry||60 Milliliter (4 Tablespoon)|
1. Preheat the oven to 200°C/400°F/ Gas 6. To make the pastry, sift the flour and cocoa into a bowl, then stir in the sugar. Rub or cut in the butter until the mixture resembles fine breadcrumbs, then work in the dry sherry, using your fingertips, until the mixture binds to a firm, smooth dough.
2. Roll out three-quarters of the pastry on a lightly floured surface and use to line a 24cm/9 1/2in loose-based flan tin (quiche pan). Chill for 20 minutes.
3. Beat the egg yolks and sugar in a bowl, then add the ricotta cheese. Beat with a wooden spoon to mix thoroughly. Stir in the lemon rind, chocolate chips, mixed peel and angelica. Scrape the ricotta mixture into the pastry case and level the surface.
4. Roll out the remaining pastry thinly and cut into narrow strips, then arrange these in a lattice over the filling. Bake for 15 minutes, then lower the oven temperature to 180°C/350°F/Gas 4 and bake for 30-35 minutes more until golden brown. Leave to cool in the tin.