Gluten and Dairy Free Chocolate and Orange Ricotta Tart

serves / makes 8
70 prep time
70 mins cooking time

Description

Following on from my last blog post where I made my own dairy free ricotta style cheese I promised I would share a couple of recipes using it. I wanted to have a go at using the ricotta in both a sweet and savoury dish. For the sweet dish I’ve made a chocolate pastry case and filled it with a chocolate and orange ricotta filling.

I kept some of the chocolate sauce from the recipe to serve alongside the tart with a scoop of dairy free ice-cream.

Enjoy!

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Ingredients

For the Chocolate Pastry:

  • 230g gluten free plain flour
  • 2 tablespoons cocoa powder
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the Ricotta Filling:

  • 30g cocoa powder
  • 65g brown sugar
  • 160ml dairy free milk
  • 170g dairy free dark chocolate
  • 25g dairy free spread
  • 245g dairy free ricotta
  • 225g dairy free cream cheese
  • 65g caster sugar
  • 3 eggs
  • Zest of one orange
  • 2 tablespoons fresh orange juice

Method

To make the pastry:

  • Combine the gluten free flour, cocoa powder and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make the filling:

  • Start making the chocolate sauce by placing the chocolate, cocoa powder, brown sugar and milk in a saucepan
  • Place over a medium heat and stirring until the ingredients are melted and well combined
  • Bring to the boil and then simmer for 5 minutes, set aside to cool slightly
  • Whisk together the ricotta, soft cheese, caster sugar, eggs, orange juice and orange zest
  • Cover the base of the pastry tart with the chocolate sauce then pour in the ricotta mix
  • Top with dollops of the chocolate sauce then swirl with a knife to get a marbled effect, I kept some sauce to serve on the side
  • Bake in the oven for 50 minutes
  • Allow to cool before slicing and serving, storing any leftovers in the fridge

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