Chocolate, Pistachio and Ricotta Tart

Serves 6-8

Ingredients

Tart

110g pistachios

100g caster sugar

500g La Vera Ricotta

1 egg

1 tsp vanilla extract

1 pinch of salt

100g dark chocolate

2 ripe pears

25 gm plain flour

10 gm softened butter

1 tsp raw sugar

Icing sugar, for serving

Dark Chocolate Pastry

250g plain flour

30g cocoa powder

80g caster sugar

160g butter, cubed

1 egg

1/4 tsp baking powder

1 pinch of salt

Method

Step 1: Place the plain flour, cocoa powder, baking powder and salt in a food processor and process until combined. Add the butter and egg, then pulse until the mixture holds together when pressed with your hands. Transfer to a lightly floured surface and knead gently to bring together. Shape into a ball, then flatten slightly to form a thick disc. Cover in plastic wrap and refrigerate for at least 1 hour.

Step 2: Preheat oven to 165°C. Grease and line a removable-bottom tart tin and set aside. Place the pastry onto a lightly floured surface. Using a rolling pin, roll the pastry into a thin circle and gently place into the tart tin. Prick the tart base with a fork 6-7 times all over, then line the base with baking paper and fill with baking weights. Transfer to the oven and bake for 20 minutes. Remove tart from the oven and carefully scoop out the baking weights, then return to the oven for a further 5 minutes to ensure the base is cooked. Remove from oven and set aside to cool.

Step 3: Place pistachios and sugar in a food processor and pulse until it resembles coarse breadcrumbs. Reserve approximately 4 tablespoons of the mixture and set aside. To the food processor, add ricotta, egg, vanilla extract, dark chocolate and salt, then process again. Spoon mixture into the tart case, then peel and finely slice the pears and arrange on top.

Step 4: To the reserved pistachio and sugar mixture, add the flour and softened butter. Use your hands to rub the mixture until it resembles a crumble-like texture. Scatter over the border of the tart, then sprinkle the raw sugar over the pears.

Step 5: Transfer to the oven and bake for 40-50 minutes, or until the centre is set. Once baked, leave to cool for 15-20 minutes, then serve with a dusting of icing sugar.

Note: feel free to use store-bought pastry