I was rereading a cookbook this evening and I mentioned a recipe to my Beloved. He basically said "PLEASE!" We had a lovely dinner of sour cream green chile enchilada casserole but not huge portions. We were both still a bit nibbly. And antsy. We drove to the grocery store and picked up a few items to make this tart. It is a ricotta tart. Lighter then a cheesecake which was very nice. The citrus in the ricotta filling and the chocolate crust were lovely together.
Ricotta tart with chocolate crust
Note: Adapted from Tessa Kiros' Falling Cloudberries
For the crust:
7 tablespoons butter
1/3 cup sugar
1/2 cup teff flour
1/2 cup arrowroot flour
1/2 cup millet flour
1 cup almond flour
1/4 cup unsweetened cocoa flour
1 egg
For the filling:
3 eggs
2/3 cup sugar
1 heaping tablespoon orange zest
3 cups smooth ricotta
1 tablespoon lemon juice
2 tablespoons orange juice
Preheat oven to 350 degrees Fahrenheit. Prepare a 9 inch springform pan with parchament paper on the bottom. Butter and dust with millet flour
Mix the butter and sugar together from the crust. Mix in the flours and cocoa. Mix in the egg. If you have time to refrigerate, do. I did not and just pressed it into the bottom of the pan and up the sides. Cover with parchament paper and add dry beans or lentils as weights. Bake for 20 minutes. Remove the lentils. Bake another 5 minutes. Remove from the oven.
For the filling, mix the eggs and 2/3 cups of sugar together until creamy. Mix in the orange zest and the ricotta. Mix in the lemon and orange.
Bake 40 to 60 minutes or until lightly brown and set (it took 60 minutes for me). Remove from the oven. Let cool (if possible).
We could not wait. It was light and citrusy and chocolately. It is a very nice dessert. If I did not have monkey bread waiting for me, I would see how it is for breakfast tomorrow!