Ricotta Tart With Chocolate And Kumquats Recipes

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RICOTTA TART WITH CHOCOLATE AND KUMQUATS



Ricotta Tart with Chocolate and Kumquats image

This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 10

5 ounces chocolate wafers (about 24 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
1 1/2 cups ricotta (12 ounces)
1/2 cup heavy cream
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
5 kumquats, thinly sliced crosswise
1 ounce bittersweet chocolate, coarsely chopped

Steps:

  • For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.
  • For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.

CANDIED KUMQUAT AND RICOTTA TART



Candied Kumquat and Ricotta Tart image

Categories     Dessert     Bake     Ricotta     Kumquat     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 9

4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)
1 cup water
2 cups plus 2 tablespoons sugar
1 teaspoon fennel seeds, lightly toasted
2/3 cup ricotta
1/3 cup sour cream
1 (12- to 13-inch) baked sweet tart shell
Special equipment:
Special equipment: an electric coffee/spice grinder

Steps:

  • Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
  • Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
  • Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
  • Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
  • Remove side of tart pan.

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