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Chocolate Orange Ricotta Tart - a smooth citrusy tart made with soft ricotta and mascarpone on a bold chocolate shortbread crust.

Chocolate Orange Ricotta Tart

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  • Author: Erin Browne
  • Total Time: 1 hour
  • Yield: 1 10-inch tart 1x


  • Chocolate Shortbread Crust:
  • 1 1/2 cup all purpose flour
  • 1/3 cup (mounded) Dutch process cocoa powder
  • 1/3 cup (mounded) white granulated sugar
  • ¼ mounded tsp salt
  • 12 tablespoons (1.5 sticks) cold butter, cut into large chunks
  • Orange Ricotta Tart Filling:
  • 1 16oz container whole milk ricotta cheese
  • 1 8oz container mascarpone cheese
  • 3/4 cup white granulated sugar
  • 1/4 cup (scant) honey
  • 2 large eggs
  • 3 large egg yolks
  • 2 TBS orange liqueur, Cointreau or similar
  • Zest of 2 large oranges
  • Powdered sugar and dried orange slices (optional, for garnish)


  1. For the crust:
  2. Lightly grease or butter the bottom and sides of a 10-inch x 1-inch tart pan. Set aside.
  3. In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse a couple of times to combine. Add cold butter pieces to the food processor and pulse until mixture is "sandy" and dark and the butter is fully incorporated.
  4. Dump crumb mixture into prepared tart pan and press firmly into an even layer across the bottom and up the sides of pan.
  5. Chill the dough in the refrigerator while you prepare the filling.
  6. For the filling:
  7. Preheat oven to 265F.
  8. Using a hand or stand mixer, beat the ricotta, mascarpone, sugar, and honey until well combined. With the mixer on low, add the eggs and egg yolks one at a time and mix until combined, and then increase mixer speed to medium and continue mixing until smooth.
  9. In a small bowl, combine the orange liqueur with the orange zest and then add to the cheese mixture and beat on low until combined. The zest may stick to the beaters, so be sure to scrape them off during the mixing process.
  10. Pour mixture evenly into chilled tart crust and bake on the lower shelf of the oven for 35-45 minutes or until the center of the filling doesn't jiggle when shaken gently. The tart will be done before the top begins to brown.
  11. Remove tart from oven and allow to cool. Before slicing, dust the surface with powdered sugar and decorate with dried orange slices if desired.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
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