Chocolate and Ricotta Tart

I made this tart today it was delicious

Chocolate Ricotta Tart with Mascarpone
By Ed Baines

Ingredients:
350g ricotta
85g caster sugar
3 eggs
1 lemon, juiced with zest grated
Half an orange, juiced with zest grated
60g almonds, blanched and finely chopped
60g mixed peel, chopped
4 drops vanilla flavouring
100g dark chocolate, grated
1 pinch icing sugar, to dust
1 tbsp mascarpone

For the pastry:
225g flour, plus more for dusting
1 pinch salt
100g unsalted butter
1 egg
3 tbsp cold water
30g caster sugar

Method:
1. First, make the pastry. Mix together the flour and salt, then rub in the butter.

2. Mix in the egg, water and sugar then bring together to form a dough.

3. Shape the mixture into a ball, wrap in cling film and refrigerate for 30 minutes.

4. To make the filling, drain the ricotta well and place in a mixing bowl.

5. Beat in the sugar and eggs. Stir in the citrus zest and juice. Add the almonds and the chopped mixed peel, the vanilla flavouring and the grated chocolate, mixing well. Refrigerate until using.

6. Preheat the oven to 180C/gas 4.

7. Roll out the chilled pastry and use it to line an 18cm tart tin, cutting off and reserving any excess.

8. Pour the ricotta mixture into the tart and smooth it.

9. Roll out the pastry trimmings and cut into strips. Arrange these in a lattice pattern over the top of the tart.

10. Bake the tart in the oven for 40-45 minutes. Remove, allow to cool and serve with a dollop of mascarpone.