Chocolate and Ricotta Tart

By on December 7, 2011

 Chocolate and Ricotta Tart


  • 1 store bought pie dough
  • 2 egg yolks
  • 3 whole eggs
  • 3/4 c whole milk ricotta cheese
  • 4 ounces of cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/2 cup chocolate chips, roughly chopped

Cooking Instructions

  1. Preheat oven to 350 degrees F. On a floured surface, roll dough into an 11-inch circle. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Prick bottom and sides of the dough with a fork. Place tart shell into the refrigerator for 20 minutes Remove tart pan from the refrigerator and place on a baking sheet and bake for 20 minutes. Allow to cool.
  2. In a clean food processor, pulse the cream cheese and ricotta until smooth. Add the eggs  one at a time, pulsing after each addition. Keep the machine running and add in the salt, vanilla and orange zest. Turn off the machine and stir in chocolate chips.
  3. Pour mixture into cooled tart and place on baking sheet. Bake at 350 degrees F for 25 minutes or until filling is set.
  4. Serve cold or at room temperature.
Ready In:1 hour 10 minutes