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Baked Ricotta and Mascarpone Tart with

Chocolate And Orange by Jamie Oliver

Serves 8

1 x basic sweet pastry recipe

250g/9oz ricotta cheese
250g/9oz mascarpone
125g/41/2oz icing sugar
zest of 3 oranges
seeds from 2 vanilla pods
2 eggs, separated
100g/31/2oz best-quality cooking chocolate (70%
cocoa solids), roughly chopped
1 egg, beaten
icing sugar, for dusting
When I used to work at the Neal Street Restaurant
with Gennaro Contaldo (a superb chef who taught
me such a lot), he used to make 4 or 5 things
similar to this every morning using just ricotta and
candied fruit. This is a really fantastic tart - great
with a cup of tea in the afternoon. Terrific with a
little creme fraiche and segmented oranges. For
this version I used half ricotta and half
mascarpone and put my own flavour combination
Make the pastry and line a loose-bottomed
28cm/11 inch flan tin. Bake blind and allow to cool.
Roll the extra pastry out to the same thickness in a
long rectangular shape, dusting as you go, and
divide into 14 strips 2.5 cm/1 inch wide. Set these
aside - you will need them to finish off the tart.

Turn the oven down to 170C/325F/gas 3. Whip

together the ricotta, mascarpone, icing sugar,
orange zest, vanilla seeds and egg yolks until
smooth and shiny. In a separate bowl whip up your
egg whites until stiff - you can test if they're done
by holding the bowl upside down over your head.
Obviously the mixture should stick to the bowl and
not fall on your head! Gently fold the egg whites
into the mixture.
Pour into your cooled tart mould and sprinkle the
chocolate over the top. Lay 7 strips of pastry
across the tart, equally spaced, and then place the
other 7 the other way on top of them like a lattice.
Use your thumbs to trim any excess pastry off the
side of the mould - this will stick it to the pastry
below. Brush the pastry with a little of the beaten
egg and then dust with a little icing sugar. Bake in
the preheated oven for 40-45 minutes.
This tart can be served hot or cold with some ice
cream, cr frae or cream.

Sweet Pastry
Make 2 x 28cm / 11 inch Tart shell
250g/9oz butter
200g/7oz icing sugar
a medium pinch of salt
500g/just over 1lb flour
seeds from 1 vanilla pod
zest of 1 lemon
4 egg yolks
2-4 tablespoons cold milk
or water
You can make this pastry by hand or in a food
processor. This is enough to make 2 x 28cm / 11
inch Tart shells
Stage 1: Cream together the butter, icing sugar
and salt, then rub or pulse in the flour, vanilla

seeds, lemon zest and egg yolks. When this

mixture has come together, looking like coarse
breadcrumbs, add the cold milk or water. Pat
together to form a ball of dough. Lightly flour and
then squeeze it into shape. The idea is to get your
ingredients to a dough form with the minimum
amount of movement, i.e. keeping your pastry
flaky and short (the more you work it the more
elastic it will get, causing it to shrink in the oven
and be chewy, and you don't want that to happen).
Stage 2: Roll the pastry into a really large, short
and fat sausage shape, wrap it in clingfilm and put
it in the fridge to rest for at least 1 hour.
Stage 3: Carefully slice off very thin slivers of your
pastry lengthways. You can make the slices
thicker if you like, but remember that the tart will
take longer to cook. Place the slivers all around
your tart mould, fitting them together like a jigsaw.
Push the pieces together and tidy up the sides by
cleaning any excess pastry from the rim of the
mould. Place in the freezer for at least 1 hour.
Stage 4: If I'm going to fill my tart shells with an
uncooked filling, like the Citrus Curd Tart on page
296 or the Banoffee Pie on page 303, I usually
bake them 'blind' (i.e. with no filling) for around 15
minutes at 180C/
350F/gas 4 - this will cook them all the way
through, colouring them slightly.
Once completely cooled, the shells can be filled.
With baked fillings, like the Plum Tart on page 295,
the tart shell has to be baked blind for around 12
minutes at 180C/350F/gas 4 before being filled
and then baked once more.
Try this: Once your tart shell has been baked
blind, brush the inside of it with a little egg white
and then put it back in the oven for 30 seconds no longer. This will give it a nice waterproof layer
which will protect it from a moist filling. The pastry
will stay crumbly and crisp for longer instead of
going all soggy.