ORANGE RICOTTA TART WITH CHOCOLATE CHUNKS

Light, refreshing, citrusy finish to any meal
Makes: 8-10 servings                                                                                         Takes: 3+ hours

ORANGE RICOTTA TART WITH CHOCOLATE CHUNKS

Makes: 8-10 servings
​Takes: 3+ hours
Tart:
  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 cup white sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons salted butter (cut into 1/2 inch cubes and chilled)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
Filling:
  • 6 tablespoons white sugar
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice (1 orange)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups (12 oz) whole milk ricotta
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 1/2 oz semisweet chocolate, chopped  
  1. Heat the over to 300 degrees with a rack in middle position. Mist a 9 inch tart pan with removable bottom with cooking spray and place on a baking sheet.
  2. In a food processor, combine both flours, the sugar and salt; process to combine (about 5 seconds). Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand (10 to 12 pulses). Add yolk and vanilla, then process until the mixture is moist and cohesive (20 to 30 seconds). 
  3. Crumble the dough into the tart pan, evenly covering the surface. Press the dough in an even layer and up the sides using the bottom of a measuring cup or clean glass. Use a fork to prick all over the bottom and sides and then freeze until firm. 15 minutes or up to an hour.
  4. Bake on the baking sheet until golden brown for 1 hour - 1 hour and 15 mins. Let cool on the baking sheet for 15 mins and increase the oven to 350 degrees.
  5. While that is in the oven, prep the filling: combine sugar, orange zest, salt and cinnamon in food processor for about 15 seconds. Add ricotta and process til smooth (30 seconds). Add egg, egg yolk, orange juice and vanilla and process for another 10-15 seconds. 
  6. Pour the filling into the cooled, but still warm crust, then sprinkle evenly with the chocolate. Carefully slide baking sheet into oven and bake until the filling is slightly puffed at the edges but center still jiggles (25 to 35 minutes). Let cool completely for 2 hours. I honestly think it was better the next day after sitting in the fridge overnight!