Dark Chocolate Orange Ricotta Tart with Honey Almond Crust
 
 
A sweet and nutty crust with a citrusy ricotta custard filling, topped with a slightly firm dark chocolate shell, so rich and elegant that there is no reason to reveal that it is an all-natural, healthy indulgence, completely grain-free, with no refined sugars.
Author:
Recipe type: Tart, Pie, Dessert
Serves: 8-12
Ingredients
For the Honey Almond Crust:
  • 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
For the Orange Ricotta Filling:
  • 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
For the Dark Chocolate Shell:
  • 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
Instructions
For the Honey Almond Crust:
  1. Preheat the oven to 350°F.
  2. Whisk the almond meal and salt together, and add the coconut oil or butter and honey. Stir together until well combined.
  3. Press the crumbs into a 9-inch tart pan, working the mixture up the sides.
  4. Bake for 10 minutes or until lightly golden, and set on a rack to cool.
For the Orange Ricotta Tart:
  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta cheese and cream cheese and beat with an electric mixer on medium until smooth.
  3. 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.
  4. Pour the batter into the crust and bake for 45-50 minutes, or until the filing just barely jiggles when nudged.
  5. Cool to room temperature on a rack, then transfer to the refrigerator to chill until firm, about 2-3 hours.
  6. Prepare the Dark Chocolate Shell and pour over the cooled tart. Return to the refrigerator for at least an hour, until firm.
  7. Garnish with strips of orange zest, if desired.
For the Dark Chocolate Shell:
  1. Combine the ingredients in a small bowl, and whisk until combined and smooth. Keep at room temperature until ready to pour over the tart.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/12/14/chocolate-orange-tart-honey-almond-crust/