Best Ricotta Tart With Chocolate And Kumquats Recipes

ITALIAN RICOTTA CHOCOLATE TART RECIPE

Steps:

• Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
• In a food processor combine the dry ingredients and pulse a few times.
• Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
• Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
• Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
• Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
• Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
• Bring a pot of water to a simmer.
• Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
• When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
• Set aside to cool completely.
• In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
• Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
• Preheat oven to 375°F/190°C.
• Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
• Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
• Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
• Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
• Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
• Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
• Spread the filling evenly over the base of the crust with the help of an offset spatula.
• To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
• Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
• Bake for approximately 40 minutes or until the center filling is set.
• Cool completely on a wire rack.
• Refrigerate until ready to serve.
• Optional: Dust with icing sugar and/or serve with sweet ricotta.

RICOTTA TART WITH CHOCOLATE AND KUMQUATS

Steps:

• For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.
• For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.

CANDIED KUMQUAT AND RICOTTA TART

Steps:

• Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
• Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
• Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
• Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
• Remove side of tart pan.

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

RICOTTA TART WITH CHOCOLATE AND KUMQUATS

Steps:

• For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool. For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.

RICOTTA TART

Steps:

• In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling. , Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers.