Chocolate Fudge Swirled Lemon Ricotta Tart
Ingredients
Tart Shell
-
9-10
pieces
graham crackers
-
6
tablespoons
salted butter
Filling
-
¼
cup
cocoa powder
-
⅓
cup
brown sugar
-
⅔
cup
milk
-
¼
teaspoon
salt
-
6
ounces
bittersweet or semi-sweet chocolate
-
2
tablespoons
butter
-
4
teaspoons
vanilla
-
1
cup
whole milk ricotta cheese
-
8
ounces
mascarpone cheese
-
⅓
cup
granulated sugar
-
3
pieces
eggs
-
zest of 2
lemons
-
juice from 1
lemon
-
whipped cream for topping (optional)
Candied Lemons
-
⅔
cup
sugar
-
1
lemon
sliced thin
Instructions
- Preheat the oven to 375°F.
- Pulse graham crackers in a food processor until finely ground, then mix with melted butter.
- Press the crumb mixture into a 9-inch tart pan and bake for 10 to 12 minutes.
- Reduce oven temperature to 350°F.
- Prepare the fudge sauce by cooking cocoa powder, brown sugar, milk, salt, and half of the chocolate over medium heat until melted.
- Remove from heat, add remaining chocolate, butter, and 2 teaspoons of vanilla, stirring until smooth.
- In a food processor, blend ricotta, mascarpone, granulated sugar, eggs, 2 teaspoons vanilla, lemon zest, and juice until smooth.
- Layer fudge sauce and ricotta mixture in the tart crust, swirling them together.
- Bake for 50 minutes to 1 hour, until set but slightly jiggly.
- Cool the tart before preparing candied lemons by boiling sugar and water, then simmering lemon slices until translucent.
- Serve the tart with whipped cream, candied lemons, and any remaining fudge sauce.
Nutrition Facts (estimated)
Servings
8
Calories
678
Total fat
40g
Total carbohydrates
60g
Total protein
10g
Sodium
300mg
Cholesterol
100mg
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