Chocolate Crusted Ricotta Tart

Preparation Time: 15 minutes

Makes: 1 pie crust

Ingredients you will need:

• 100 gm Butter, softened
• 85 gm Caster Sugar
• 150 gm All-purpose flour
• 30 gm Cocoa Powder
• 1 egg, beaten
  
  Filling 
• 3 Eggs, Beaten
• 140 gm Caster Sugar
• 1 heaped tsp. Orange Zest, finely grated
• 750 gm Smooth Ricotta Cheese
• 1 tbsp. Lemon Juice
• 2 tbsp. Orange Juice

How to make this recipe:

1. To make the pastry: In a large bowl, mix butter and sugar until pale and creamy. Sift in flour, cocoa powder and beaten egg. Mix to make a soft dough. Wrap in cling film, flatten and refrigerate for an hour. 
2. Preheat your oven to 180C. Roll out the pastry on a lightly floured board, large enough to line a 24 cm tart tin or pie plate. 
3. Cover the pastry with baking paper and baking beans or uncooked rice. Bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes. 
4. For the filling: Whisk together the eggs and sugar until think and creamy. Whisk in the orange zest and ricotta until smooth. Whisk in lemon and orange juice, until well combined. Pour into pastry shell. 
5. Bake for 30-40 minutes or until the top seems set and only slightly jiggles in the centre when shaken gently. Cool slightly. 

Serving Suggestions:  
This can be served warm, at room temperature or cold.