Tuesday, April 29, 2014

Ricotta Mascarpone Tart With Chocolate

Although a blogger, I do not enjoy writing nearly as much as taking photos and cooking/baking. So I will indulge myself this time and keep the talk to a minimum, proceeding straight to the recipe. I hope you won't mind!


I found the recipe in Jamie Oliver's cookbook when I was looking to use the ricotta and the mascarpone cheeses that I happened to have in the refrigerator. However, I did not have all the ingredients from the original recipe on hand, so I made this tart my own, with what I had available - and it came out quite satisfactory.


Ricotta Mascarpone Tart With Chocolate

The crust recipe came from The Food Network. The amount specified there is enough for two 12-inch tarts. Because ours will be baked in a standard 9-inch tart pan with a removable bottom, we will use a little less than half of that dough. The rest can be frozen or (like my daughter and I did) cut into shapes and baked as cookies.

For filling:

6 oz ricotta cheese
6 oz mascarpone cheese
1 cup powdered sugar
2 eggs, separated (reserve a little bit of the whites and a little bit of the yolks for the wash)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
2 oz good quality dark chocolate, chopped

Measure out enough dough for an 9 inch tart (a little less than half of the original amount). Separate and refrigerate ~1/3 of it. Roll out the rest and line a 9 inch tart pan with a removable bottom. Freeze for an hour.

Preheat oven to 350F.

Line the dough in the pan with foil and fill with pie weights (or uncooked rice/beans) to prevent the sides from falling. Bake 18-20 minutes, until the crust is quite dry but not yet fully cooked. Cool completely.

Reduce the heat to 325F.

Prepare the filling:

Whip egg whites to stiff peaks. In a separate bowl, whip the cheeses, powdered sugar, egg yolks, the extracts and the salt. Gently fold in the whites.

Transfer the filling onto the crust and sprinkle the chocolate on top.

Roll out the remaining dough, cut into strips and form the lattice on top of the pie (if you do not know how to shape lattice, here is a good explanation).

Whisk the reserved egg yolk and white with a tiny amount of water and use it to bush on top of the pie. It will make the surface shiny as the pie bakes. Dust with powdered sugar. Bake 40-45 minutes, until all nicely brown.

Serve warm, at room temperature or cold.



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