Ricotta tart with dark chocolate and Italian candied fruit is a perfect dessert for Easter or a weekend feast.
Ricotta, something I always have in my fridge. Nothing showcases ricotta in quite the same way as this tart. Studded with Italian candied citrus and dark chocolate, it’s inspired by pastiera – Neapolitan tart traditionally eaten at Easter time. My mum does make the traditional kind, which includes cooked Barley and is also delicious. Here is my version in a sweet pastry that never fails. This quantity is enough for two tart. Buona Pasqua!
200g icing sugar
500g plain flour
Zest of a lemon
4 egg yolks
2-4 tablespoons cold milk
125g icing sugar
Zest of one oranges
1or 2 tablespoons candied citrus peel.
2 eggs separated (beat egg whites separately and fold into mixture last)
Add crumbled chocolate pieces on top.
Bake in moderate oven 170°c for 40 minutes