Chocolate Orange Tart
Chocolate Orange Tart
By Published: June 9, 2022
Easy to make.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 6 Tablespoon unsalted butter, chilled
- 1 teaspoon vanilla extract
- 6 tablespoons Granulated sugar
- 2 teaspoons Orange Zest
- 1/2 teaspoon Salt
- 12 Ounces whole milk Ricotta e
- 2 Teaspoons Orange juice
- 1 Teaspoon Vanilla extract
Instructions
- Crust: Add all-purpose flour, almond flour, sugar, and salt to a food processor bowl and pulse to incorporate the ingredient. Add chilled, cut-up butter, and process until it looks like wet sand. Add one yolk and vanilla extract and pulse until the dough gets clumpy. Transfer to removable bottom tart pan and use the bottom of a measuring cup to form a smooth layer on the bottom and up the fluted sides, ensuring a smooth finish. Dock the crust all over to prevent it from slumping during its baking. Cover with a plastic wrap and put it in the freezer for at least an hour. Heat the to 300°F and bake the crust for an hour and 10 minutes for a golden brown and firm finish. Cool to room temperature before the filling is added. Meanwhile, preheat the oven to 350°F. In a clean bowl of a food processor, add 6 tablespoons sugar, orange zest, salt, and pulse to combine for a few seconds. Add ricotta cheese and again mix for 30 seconds until smooth. Add one egg, one-yolk, orange juice, and vanilla extract and process until well blended. Pour the filling into the prepared, room temperature crust. Evenly scatter the cut chocolate pieces along with all the crumbs. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven (and don’t worry if it is still a little jiggly) and let it cool on a rack. Transfer to a refrigerator until it ultimately sets, about 2 hours or even overnight before serving.
