A glorious velvety Chocolate and Ricotta tart would be a lovely addition to your Easter celebrations or any special occasion. For Easter, decorate with some white and dark chocolate eggs and a sprinkling of icing sugar. For other celebrations, you could try thick shavings of white and dark chocolate piled in the middle, and a dusting of cooca. Olympus Ricotta is preservative free and oh so creamy. It gives your tart a creamy almost cheesecake-like consistency which is so moreish. We hope you enjoy it as much as we do. Happy Easter.
Chocolate and Olympus Ricotta Tart
Grease a 3cmx24cm fluted round flan tin. Line tin with the sweet short crust pastry.
Using a fork pierce the pastry to allow air to escape.Place tin onto a baking tray.
Blind bake pastry case for approx 10 minutes or until edges are light golden brown. Set aside to cool.
Reduce oven temperature to 180degC.
To make filling - whisk eggs, sugar and cocoa in a bowl until smooth. Add the Olympus Ricotta and whisk until combined.
Pour into the pastry case and smooth the top.
Bake for 45 minutes or until filling is just set.
Cool to room temperature.
Place the chocolate and cream in a microwave safe bowl. Microwave (600W) uncovered on medium high for 1-2 minutes stirring every 30 seconds until chocolate is melted and smooth. Set aside to cool slightly.
Pour over tart, smooth top using a butter knife and refrigerate for 2 hours or until cold.
Decorate with mini Easter eggs and dust with icing sugar. Serve.
Would you love to find more delicious Ricotta recipes?
Head to our ricotta recipes page for inspiration.