A truly decadent dessert!
Mario Batali's Three-Cheese Tart with Chocolate and Orange
- FOR THE TART:
- Chocolate and Nut Tart Crust
- 3 ounce cream cheese
- 1/2 cup mascarpone
- 1 cup fresh whole-milk ricotta
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream
- FOR THE ORANGE MARMALADE GLAZE:
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 2 teaspoon freshly squeezed lemon juice
- 2 tablespoon granulated sugar
- FOR THE CHOCOLATE AND NUT TART CRUST:
- 1 cup unbleached all-purpose flour
- 1/4 cup plus 3 tablespoons Dutch-processed cocoa powder
- 1/2 cup sliced almonds (toasted and finely ground)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoon pure vanilla extract
- FOR THE CRUST: In a medium bowl, whisk together the flour, cocoa powder, ground toasted almonds, baking powder, and salt and set aside.
- In an electric mixer fitted with the paddle attachment, cream together the
butter and sugar on medium speed until light and fluffy, about 1 minute.
Beat in the egg and vanilla extract and scrap down the sides of the bowl.
Beat in the dry ingredients just enough to form a soft dough.
- Scrape the dough onto a large sheet of plastic wrap, press it into a disk,
and wrap it tightly. Chill the dough until it is firm enough to roll,
about 2 hours or overnight.
- FOR THE TART: On a floured board, roll the tart dough into a 11-inch circle 1/8-inch thick. Transfer the dough to a 10-inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.
- Preheat the oven to 325°F and position a rack in the center.
- In an electric mixer fitted with the paddle attachment, beat together the cream cheese, mascarpone, ricotta, and sugar on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, vanilla, and heavy cream, scraping down the sides of the bowl after each addition.
- Remove the prepared shell from the refrigerator and pour the filling into it, smoothing the top with a spatula. Bake the tart for 25 to 30 minutes, or until the filling is firm in the center. Allow the tart to cool completely on a rack before carefully removing the sides of the tart pan.
- FOR THE GLAZE: Place the marmalade, orange juice, lemon juice, and sugar in a saucepan and cook over medium heat, stirring occasionally, until the mixture boils. Remove the pan from the heat and allow the glaze to cool to room temperature. Brush the top and sides of the tart generously with the glaze. Chill the tart for 2 hours before serving; it may be served cold or bought to room temperature before serving. Store any leftovers in the refrigerator, wrapped in plastic; they will keep for a few days.