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.
12 thoughts on “The second day of Tartmas (Chocolate hazelnut ricotta tart)”
Perfect sweetness level for a Brittany. WOO
I am over-the-moon ecstatic to have satisfied your sweetness level. Especially considering the next tart I’ll be posting was the sweetest/most rich thing in the universe…
I think you’ve mastered that new camera. Your photographs are captivating.
Wow, thanks Jennifer! And here I was thinking that these photos weren’t that great..that means your kind words are extra appreciated :)
WOW! That first picture is out of this world! Can’t wait to try out the recipe. Yum tart! :D
Oh my goodness, thank you! This was definitely a great Christmas tart that I would whole-heartedly recommend. Let me know what you think if you end up making it.
I agree, the photos are great!
What an interesting flavour combo this tart must have. I will have to try it soon. I do love hazelnuts and to me, they really say ‘Christmas’.
I don’t know what I did to warrant all these photo compliments, but I’m sure not complaining. Thank you :) And yes, this whole thing just reminded me of an enhanced Terry’s chocolate orange. Roasting the hazelnuts was a nice touch too. Happy holidays!
This looks so yummy. I love chocolate tart and it seems not too sweet. But, I don’t like the smell and taste of vinegar. Not sure will it be alright making the tart without adding vinegar. :)
Hello! You honestly can’t taste the vinegar at all and I think it’s an important part of making the pastry form up the way it does. You may be able to replace this with something else, though. I searched the internet and a bunch of sites recommend lemon juice, so you can try that! Let me know how it works :)
Since you have mention that I can’t taste the vinegar, I decided to follow the recipe. It turns out very good. Thanks! :)
Gorgeous tart! Ricotta makes everything so lovely.