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Chocolate and Orange Ricotta Tart (Gluten Free, Dairy Free)
Cooking Method:
Baking
Cuisine:
British
Courses:
Dessert
Ingredients
For the Chocolate Pastry:
230
g
gluten free plain flour
2
tbsp
cocoa powder
60
g
icing sugar
100
g
dairy free spread
2
egg yolks
5
tbsp
ice cold water
For the Ricotta Filling:
30
g
cocoa powder
65
g
brown sugar
160
ml
dairy free milk
170
g
dairy free dark chocolate
25
g
dairy free spread
245
g
dairy free ricotta
225
g
dairy free cream cheese
65
g
caster sugar
3
eggs
Zest of one orange
2
tbsp
fresh orange juice
Instructions
To make the pastry:
1
Combine the gluten free flour, cocoa powder and icing sugar in a large bowl
2
Rub in the dairy free spread until it resembles breadcrumbs
3
Mix in the egg yolks and water until the dough forms a ball
4
Wrap in cling film and chill in the fridge for 30 minutes
5
Preheat the oven to 180 oC
6
Roll out the pastry and line a 9" flan tin with the pastry sheet
7
Bake the pastry blind (weighed down with baking beans) for ten minutes
8
Remove the beans and cook for a further 10 minutes
9
Remove from the oven and allow to cool
To make the filling:
10
Start making the chocolate sauce by placing the chocolate, cocoa powder, brown sugar and milk in a saucepan
11
Place over a medium heat and stirring until the ingredients are melted and well combined
12
Bring to the boil and then simmer for 5 minutes, set aside to cool slightly
13
Whisk together the ricotta, soft cheese, caster sugar, eggs, orange juice and orange zest
14
Cover the base of the pastry tart with the chocolate sauce then pour in the ricotta mix
15
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
16
Bake in the oven for 50 minutes
17
Allow to cool before slicing and serving, storing any leftovers in the fridge