Lemon Ricotta Chocolate Fudge Tart Recipe

I never imagined building this. Lemons, ricotta, chocolate? That's unusual. The only fruit I prefer with chocolate is bananas, but if you see raspberries (strawberries, blueberries, etc.) with chocolate, it's probably because I put them there to be pretty.

Ingredient 

TART SHELL – 9-10 graham crackers – 6 tablespoons salted butter melted FILLING – 1/4 cup cocoa powder – 1/3 cup brown sugar – 2/3 cup milk – 1/4 teaspoon salt – 6 ounces bittersweet or semi-sweet chocolate chopped – 2 tablespoons butter – 4 teaspoons vanilla divided – 1 cup whole milk ricotta cheese – 8 ounces mascarpone cheese softened – 1/3 cup granulated sugar – 3 eggs – zest of 2 lemons juice from 1 – whipped cream for topping (optional) CANDIED LEMONS – 2/3 cup sugar – 1 lemon sliced thin

Direction

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1

Heat the oven to 375°F. Pulverise graham crackers to 2 cups in a food processor. Pulse butter to wet crumbs evenly. Place crumb mixture in a 9-inch removable-bottom tart pan. 

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2

Press hard into the bottom and sides. Place tart pan on baking sheet and bake crust 10–12 minutes until lightly browned and firm. Take out of oven. Turn down the oven to 350. 

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3

Mix cocoa powder, brown sugar, milk, salt, and half the chopped chocolate for the fudge sauce. Stir chocolate in a small sauce pan over medium heat until melted. Stir mixture occasionally at low boil for 5 minutes.  

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4

Remove sauce pan from heat, mix in remaining chocolate, butter, and 2 teaspoons vanilla until smooth. Refrigerate leftover sauce in an airtight container and reheat over low heat until melted or microwave for 30 seconds, stirring often.

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5

Mix ricotta, mascarpone, granulated sugar, eggs, 2 teaspoons vanilla, and lemon zest + juice in a food processor or blender. Blend smooth. Drip fudge sauce into the tart crust. 

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6

After adding half the ricotta mixture to the chocolate, sprinkle extra fudge sauce. Add leftover ricotta mixture and drizzle with extra fudge sauce. Swirl fudge sauce into ricotta with a knife.  

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7

Bake the tart for 50–60 minutes in the preheated oven until set. If the tart comes out jiggly, that's fine. Allow to cool. To create candied lemon, mix sugar and ¾ cup water in a small pot. Cook over medium-high heat for 3–4 minutes to dissolve the sugar. 

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8

Add lemon slices and cook 10 minutes until soft and transparent. Remove from sugar and place on parchment-lined baking sheet. Let dry before adding to tart.

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9

Serve the dessert with whipped cream and candied lemons. Use any remaining fudge sauce. Bring the tart to room temperature before serving from the fridge. 

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Vintage Chocolate Peanut Butter Pie Recipe 

also see

also see

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