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Creamy chocolate tart

updated

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Ingredients for 1 servings:

  • 200 g chocolate, whole milk
  • 50 g orange peel, candied
  • 250 g ricotta
  • 200 g yogurt, Greek
  • 25 g sugar
  • 4 tbsp orange liqueur
  • 1 cake base (shortcrust pastry), with a diameter of approx. 20 cm

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

sweet sin, for 8 pieces

Finely grate half of the chocolate. Cut the remaining chocolate into curls using a vegetable peeler or a small curved kitchen knife. Finely slice the orange zest. Whisk the ricotta, yogurt, sugar, and orange liqueur with a hand mixer. Fold in the grated chocolate and half of the orange strips. Spread the chocolate cream over the cake base. Smooth the surface. Garnish with the chocolate curls and the remaining orange strips. Refrigerate the tart for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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