• by Charlotte Ree

A crunchy biscuit base and creamy ricotta filling make this tart a chocolate lover’s dream. Think of this as a delicious Italian cheesecake. You can decorate the top of the tart with any fruit that is in season. Here, I have used fresh figs, muscatel grapes and candied orange slices.

Ingredients (Serves 12)

• 400 g (1…packet)
  digestive biscuits
• 50 g Dutch-processed
  cocoa powder, sifted
• 150 g unsalted butter,
  at room temperature
• 1 teaspoon sea salt
  Filling
• 3 sheets gelatine
• 650 g full-fat ricotta,
  at room temperature
• 350 g mascarpone, at room
  temperature
• 250 g icing sugar, sifted
• 30 g Dutch-processed
  cocoa powder, sifted
• 1 tablespoon instant
  coffee granules
• 200 ml thickened cream,
  whipped to soft peaks

Topping

Seasonal fruit of your choice

Method

1. Preheat the oven to 170°C.
2. Grease a 22 cm
   springform tin and line with baking…paper.
3. Process the biscuits in a food processor until finely
   ground or, place them in a zip-lock bag and beat with a rolling pin.
4. Add the cocoa powder,
   butter and salt and mix. Press evenly into the base of the tin.
5. Bake for 15…minutes, then allow to cool.
6. Filling: soak the gelatine sheets in a bowl
   of cold water until soft
   then gently wring out any excess water.
7. Beat the ricotta, mascarpone, icing sugar and
   cocoa powder until smooth. 8.Bring 100 ml of water
   to the boil and pour it into a small jug. Add the gelatine and coffee and stir until dissolved. 9. Leave to cool, then add it to the ricotta mixture and beat until combined.
8. Fold in the whipped cream.
9. Spread the filling evenly over the base. Refrigerate for
   at least 8 hours, or preferably overnight, until set.
   To serve, remove the tart from the fridge and top with seasonal fruit of your choice.
   Can be stored in the fridge for up to two days.