Chocolate Strawberry Ricotta Tart

A rich tart with a chocolate graham cracker crust, orange-scented chocolate ricotta filling, crowned with slow roasted strawberries, and brushed with a strawberry syrup that is the essence of summer.

Ingredients

• for the crust:
• 6 ounces, weight graham crackers
• 2 ounces, weight pecans
• 1 teaspoon orange zest
• ¼ cups cocoa powder
• 2 tablespoons sugar
• ½ cups unsalted butter, melted
• for the strawberries:
• 1 pound strawberries, halved and hulled
• ¼ cups sugar
• 2 tablespoons grand marnier
• for the filling:
• 15 ounces, weight ricotta cheese, room temperature
• ½ cups honey
• 2 whole huge eggs, room temperature
• 2 tablespoons grand marnier
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• ¼ teaspoons kosher salt
• four oz., weight bittersweet chocolate, melted

Manual

1. Preheat the oven to 350 ranges f.

2. Make the crust: in a food processor, pulse collectively the graham crackers and pecans until they are small crumbs. Upload the orange zest, cocoa, and sugar and pulse until it’s mixed. Upload the melted butter and process until the crumbs are covered.

3. Put together a nine” tart pan with baking spray. Press the crumbs flippantly around the lowest and sides of the tart pan. Bake the crust for 10 mins till it's miles toasted and set. Permit cool.

4. In a huge bowl, stir collectively the strawberries, sugar, and grand marnier. Permit it sit down for about 20 minutes, or till the strawberries release a number of their juices.

Five. Within the bowl of an electric powered mixer geared up with a whisk attachment, mix collectively the ricotta and honey till they're well integrated. Add the eggs, one at a time, mixing till they are integrated. Upload the grand marnier, orange zest, vanilla, and salt, and mix to mix. With the mixer jogging, slowly pour inside the melted chocolate, and mix till the whole lot is properly combined.

6. Pour the filling into the cooled crust. Pinnacle the filling with the strawberry halves, booking the juices left at the back of inside the bowl. The strawberries will sink a piece.**

7. Bake the tart for about an hour, or until the filling is set and a toothpick inserted within the middle comes out easy.

8. Even as the tart is baking, transfer the reserved strawberry juices to a small saucepan. Over medium warmness, convey the juices to a simmer and prepare dinner till it's far decreased by about half of, approximately 10 mins.

9. As soon as the tart is out of the oven, both brush or drizzle the strawberry syrup over the pinnacle. Cool completely in the refrigerator for about 2 hours before serving.

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