Ricotta Tart

Ingredients (serves 10)

• 1 3/4 cups plain flour
• 1/3 cup icing sugar mixture
• 150g butter, chilled, chopped
• 1 egg yolk
• 1 tablespoon iced water
• 200g dark chocolate, chopped
• 1/3 cup thickened cream

• Filling

• 2 eggs
• 1/3 cup caster sugar
• 1 tablespoon cocoa powder, sifted
• 500g ricotta cheese

Method

1. Combine flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 200°C/180°C fanforced. Grease a 3cm deep, 24cm round (base) fluted flan tin. Roll out pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim excess. Refrigerate for 30 minutes.
3. Place tin on baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes or until edges are light golden. Remove weights and paper. Bake for a further 10 minutes or until base is light golden. Set aside to cool. Reduce temperature to 180°C/160°C fan-forced.
4. Make filling. Whisk eggs, sugar and cocoa in a bowl until smooth. Add ricotta. Whisk until combined. Pour into pastry case. Bake for 45 minutes or until filling is just set. Cool to room temperature.
5. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside for 10 minutes to cool slightly. Pour over tart. Refrigerate for 2 hours or until cold. Serve.