On the second day of Tartmas, my true love gave to me, two chocolate hazelnut ricotta tarts, one lemon tart, and a partridge in a pear tree
This is yet another one of those delicious desserts that I’ve put off blogging. Like the lemon tart I made for the first day of Tartmas, this chocolate hazelnut ricotta tart was originally for the family Christmas party I had with a group of my close friends. For more information on that, see Brittany’s beautiful post.
Also like the lemon tart, we were all too sickeningly full from dinner to even look at dessert. Alert the authorities! After dinner I walked like a caveman up to my room (my back was parallel to the floor and at a 90° angle to my legs, that’s how heavy my stomach was) and put on some stretchy pants. Feeling much better already, I went back downstairs, hid this tart and watched Love Actually for the first time this holiday season. It’s the number one cure to early Christmas food comas, I swear.
The one good thing about not eating this tart at our Christmas party was that I could recycle (there must be a better word for this…) the dessert and bring it into my last radio class on the Wednesday. And so, the tart was promptly frozen and defrosted within three days of making. Radio hunger? Satisfied. I also made a breakfast/dessert pizza for the last class but unfortunately did not get a photo. Will make again. It was delicious.
Just in case you’re wondering, this tart is an excellent choice for those who cower away from overly-sweet desserts. The filling was almost completely ricotta, meaning that it was far more savoury than sugary. The hazelnuts and orange zest were perfect flavour highlights and the homemade chocolate crust wasn’t too shabby either.
Tartmas is turning out to be a wonderful success so far. I can’t wait to see what the next ten tarts have in store!
Recipe: Chocolate hazelnut ricotta tart
Adapted from Canadian Living
- 1/2 cup hazelnuts, chopped
- 2 egg yolks
- 1/2 cup granulated sugar
- 1 tub (475 g) ricotta cheese, softened
- 1 oz semisweet chocolate, finely chopped
- 1 tbsp grated orange rind
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/4 cup cocoa powder
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 cup cold, cubed butter
- 1/4 cup cold, cubed shortening
- 1 egg yolk
- 1 tsp vinegar
- Ice water
Prepare a 9-inch tart pan by buttering the bottoms and side.
In large bowl, whisk together flour, cocoa, sugar and salt. Using 2 knives, cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.
In liquid measure, whisk together egg yolk and vinegar. Add enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture; using fork, briskly stir until dough holds together. Gather dough and press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
After chilled, roll out into a 12-inch (approximately) circle and carefully fit into tart pan.
For the filling…
Toast hazelnuts on rimmed baking sheet in 350°F oven until fragrant, about 8 minutes. Place in clean towel; rub briskly to remove as much of the skins as possible. Let cool; chop coarsely. In bowl, beat egg yolks with sugar until pale and thickened, Add ricotta; beat until smooth. Stir in hazelnuts, chocolate, orange rind and vanilla. Scrape into tart shell and smooth top.
Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until filling is firm, about 30 minutes. Let cool on rack.