This chocolate and ricotta tart is light, fresh and easy to make. I do wish I had gone with a different pastry - something saltier and flakier - but for the quick pastry it is, it works well with the ricotta filling. We had a couple of pieces once it cooled, and left the rest of the tart in the freezer for several weeks until the day after Thanksgiving, and it froze and defrosted perfectly.
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
These challenges are helping me to better equip my kitchen - I've been after a tart pan for ages, and even though we were allowed to make a free-form tart, I took this challenge as the best excuse I could fathom to get my hands on a tart pan!
The recipe I used came from Broxholm Road (warning: measurements are given in Metric format, so some conversions and/or a kitchen scale are necessary).
And here's the challenge post.
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