A sweet and nutty crust with a citrusy ricotta custard filling, topped with a slightly firm dark chocolate shell, this Dark Chocolate Orange Ricotta Tart with Honey Almond Crust is so rich and elegant that there is no reason to reveal that it is a natural, healthier indulgence, completely grain-free, with no refined sugars.
Can you believe we have reached the end of #ChristmasWeek? I started the week with something totally decadent, over-the-top, and fun for the kiddies, with the Flourless Peanut Butter & Nutella S’Mores Sandwich Cookies, moved on to something a bit more elegant, but still an indulgent little bite that you can easily serve at a cookie exchange or casual get-together, with Flourless Nutella Marshmallow Cloud Cookie Cups, and then I did try to help balance the sugar with a little fiber and protein with some super-fun flour less, eggless, secret ingredient Chocolate Peanut Butter Cup Cookie Dough Truffles that are perfect to wrap up as gifts.
And now we have this…
Elegance and refinement both in the presentation and the flavor profile, but still not difficult to make. It took awhile for me to get on the chocolate and orange bandwagon, but now I am totally in love with the combination. And there is just something so fancy-shmancy about it. I mean, even a simple yogurt parfait looks like it is ready for a glamour shot with these ingredients.
I almost hesitate to tell you that it really can be enjoyed almost guilt-free since there is no flour, it’s grain-free, and has no refined sugars, because I know that freaks some people out. But seriously, don’t let it. I mean, you’ve got rich ricotta lightened up with fresh and citrusy orange, nutty almonds for crunch, and the intense, subtle bitterness dark chocolate balanced by a robust but not overpowering sweetness from honey. This is real food, people. Real, amazing, flavorful, delicious food. And I totally think eating real food HAS to include dessert!
This Dark Chocolate Orange Ricotta Tart with Honey Almond Crust would be a perfect final course for a dinner party, or would look gorgeous out on a dessert table for a cocktail party or open house gathering. And while it may still be part of Christmas Week, couldn’t you see this as a conclusion to a fancy New Year’s Eve meal? Not only does it taste amazing, but as you can tell by all of the photos and the way I am swooning over it, I just can’t get over how gorgeous it is.
I think, perhaps, one of my best models this year. Don’t you agree?
Hot chocolate and marshmallows, peppermint and mocha, chocolate and orange, or something else – do you have a favorite holiday-ish flavor combination?
- 2 c raw almonds, ground into a meal, or 1½ c almond meal
- ¼ t sea or kosher salt
- 2 T honey
- ¼ c butter or coconut oil, melted
- one 15 oz. container whole milk ricotta cheese (about 1½ c)
- 3 oz. cream cheese, at room temperature
- ½ c honey
- ¼ t fine (table) salt
- 2 large egg yolks
- 1 T finely grated orange zest
- 1 T fresh orange juice
- Strips of orange zest for garnish, if desired
- ½ c unsweetened dark cocoa powder (not Dutch cocoa powder)
- ¼ c melted coconut oil (I have not tried this with butter, but I imagine that would work, though it may be a bit softer)
- ¼ c honey
- ⅛ t fine salt
- 1 t vanilla extract
- ⅛ t salt
- Preheat the oven to 350°F.
- Whisk the almond meal and salt together, and add the coconut oil or butter and honey. Stir together until well combined.
- Press the crumbs into a 9-inch tart pan, working the mixture up the sides.
- Bake for 10 minutes or until lightly golden, and set on a rack to cool.
- Preheat the oven to 350°F.
- In a medium bowl, combine the ricotta cheese and cream cheese and beat with an electric mixer on medium until smooth.
- Add the honey and salt, and beat until well blended, then add the egg yolks, orange zest and orange juice, and beat until just combined.
- Pour the batter into the crust and bake for 45-50 minutes, or until the filing just barely jiggles when nudged.
- Cool to room temperature on a rack, then transfer to the refrigerator to chill until firm, about 2-3 hours.
- Prepare the Dark Chocolate Shell and pour over the cooled tart. Return to the refrigerator for at least an hour, until firm.
- Garnish with strips of orange zest, if desired.
- Combine the ingredients in a small bowl, and whisk until combined and smooth. Keep at room temperature until ready to pour over the tart.
Looking for some more gluten free holiday baked goods?
- Greek Yogurt Pumpkin Cheesecake with Maple Walnut Crust
- Coconut Salted Caramel Chocolate Cupcakes
- Gluten Free Pumpkin Swirl Pecan Crumb Cake
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- How To Make Perfect Gingerbread People by Cravings of a Lunatic
- Slow Cooker Pumpkin Cobbler by Juanita’s Cocina
- S’mores Fudge by Hezzi-D’s Books and Cooks
- Cherry Noir Noel by Noshing With The Nolands
- Japanese Blondies by Ninja Baking
- Peanut Brittle by Food Lust People Love
- Elf Nibbles by Dizzy Busy and Hungry
- Cheesecake Chocolate Chip Cookies with Salted Caramel by Rants From My Crazy Kitchen
- Gingerbread Men Cookies by Dinners, Dishes, and Desserts
- Mint Chocolate Chip Sugar Cookie Bars by Mom’s Test Kitchen
- Penuche by Cooking In Stilettos
- Triple Orange Biscotti by Liv Life
- Homemade Caramels by Jen’s Favorite Cookies
- Kerstol (Dutch Christmas Bread) by The Dutch Baker’s Daughter
- Dark Chocolate Orange Ricotta Tart with Honey Almond Crust by Cupcakes & Kale Chips
- Tropical Toffee Brittle by Home Cooking Memories
- Chocolate Raspberry Linzer Cookies by Pineapple and Coconut
- Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen