Chocolate tart ricotta (Print Version)
# Ingredients:
→ For the cocoa shortcrust dough
01 -
110 g cold butter, cubed
02 -
200 g plain flour (T55)
03 -
1 egg
04 -
90 g powdered sugar
05 -
30 g almond flour
06 -
Pinch of salt
07 -
30 g cocoa powder
→ For the plain shortcrust dough
08 -
1 egg
09 -
90 g powdered sugar
10 -
Pinch of salt
11 -
230 g plain flour (T55)
12 -
110 g cold butter, cubed
13 -
30 g almond flour
→ For the cake
14 -
140 g ricotta
15 -
6 g baking powder
16 -
100 g plain flour (T55)
17 -
110 g sugar
18 -
2 eggs
19 -
40 g corn starch
20 -
40 ml vegetable oil
21 -
Zest from a large orange
22 -
Pinch of salt
→ For the chocolate cream
23 -
200 g dark chocolate
24 -
6 g honey
25 -
4.5 g gelatin (2 1/4 sheets)
26 -
170 ml milk
27 -
250 g mascarpone
→ Other ingredients
28 -
Powdered cocoa (for sprinkling)
29 -
50 g dark or milk chocolate (for decoration)
# Instructions:
01 -
Combine all the dry ingredients in a bowl. Rub in the butter cubes with your fingers until the mixture feels crumbly. Crack in the egg and mix until it's a smooth dough. Roll it into a ball, wrap, and chill in the fridge for at least 2 hours. Roll it out to 2 mm thick, line a 20 cm micro-perforated pastry ring, then freeze it for 2 hours. Once firm, trim the edges against the ring with a sharp knife and chill again.
02 -
Whisk eggs and sugar until they're light and airy. In a separate bowl, combine ricotta, orange zest, and oil. Pour the ricotta mix into the whipped eggs and gently combine. Sift in the flour, baking powder, and corn starch, then mix until smooth. Pour this into your cocoa pastry shell and bake for 40–45 minutes at 180°C. Cool it completely on a wire rack.
03 -
Combine all the dry ingredients in a bowl, then rub in the diced butter until it resembles sand. Add the egg and mix into a smooth dough. Chill it in the fridge for 2 hours after shaping into a ball. Roll it out to 2 mm thick and cut into bunny shapes. Bake at 180°C for 15 minutes.
04 -
Melt the chocolate with milk and honey in a heatproof bowl over simmering water. Remove it from heat and stir in softened, squeezed gelatin. Blend it with the mascarpone using an immersion blender until smooth. Place plastic wrap directly on the surface and let it chill for 12 hours in the fridge. Whip it up with a whisk before using.
05 -
Place the cooled cake on a serving plate. Use a piping bag with a Saint-Honoré tip to spread the whipped chocolate cream on top. Sprinkle cocoa on top. Melt chocolate in a bain-marie and attach bunny biscuits around the side of the cake as decoration.