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Orange & Chocolate Ricotta Tart


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4

Ingredients

1 slice(s)

Pastry

  • 60 g blanched almonds
  • 40 g Toasted sesame seeds
  • 190 g plain flour
  • 125 g chilled butter
  • 55 g raw sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • melted butter for greasing
  • 1 tablespoon Demera Sugar

Filling

  • 500 g ricotta
  • 100 g raw sugar
  • 2 eggs
  • 100 g 70% Dark Chocolate
  • 2 teaspoons orange zest
  • 35 g pine nuts
  • 1/2 teaspoon ground cinnamon
  • 6
    2h 15min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    For pastry
  1. Add almonds and sesame seeds to bowl and chop speed 10 for 10 seconds

     

    Add flour, butter, sugar and mix for 10 seconds on speed 5

     

    Add 1 egg and vanilla extract and mix 10 seconds speed 4

     

    Turn out onto floured surface, make into a ball and wrap in cling film and pop in fridge for 1 hour to rest. 

     

    Once rested, roll pastry between 2 sheets of baking paper to 4mm thickness.

     

    Brush 24cm flan tin with removable base with melted butter. Line tin with pastry over bottom and sides and pop back into fridge to rest. Meanwhile prepare filling. 

  2. For filling
  3. Add sugar to bowl and mill for 5 seconds on speed 10

     

    Add chocolate and chop for 5 seconds on speed 8. 

     

    Insert Butterfly. 

     

    Add ricotta, eggs, pine nuts, orange zest and cinnamon and mix for 10 seconds on speed 3. 

     

    Pour into prepared base, and top with strips of remaining pastry.

     

    Brush the pastry with the remaining egg from pastry ingredients and sprinkle with the demera sugar. 

     

    Bank in oven on 180degrees for 45 minutes.

     

    Chill before removing from tin.  Serve with cream

10

Accessories you need

  • Butterfly
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  • Measuring cup
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11

Tip

Converted from Good Taste Magazine April 2012

 

Suitable to make in the TM5 or TM31 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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