Apricot Ricotta Tart & Chocolate truffles..A tiny taste of Valentine's Day Baking
As everyone is well aware this is the month of love, and today I am sharing a recipe and a friend I love a lot! One of my best friends Deanna Mak, who is not only a lovely person but a talented dietician has written a great book I keep close by in my kitchen- Bringing Nutrition to Life.
It is full of practical and wholesome recipes, evidence based nutritional guidance and pretty photos of all things good to eat with an emphasis on thriving as we get older. No matter what your age this is a little piece of wellness for everyone and one of my favorite go-to’s for healthy, delicious recipes. It is available on Amazon here and in ebook form on Blurb.com here. it is the perfect gift for yourself as we continue 2018 with healthy eating or for an older loved one who may also appreciate some pretty and practical nutritional guidance!
Today I am going to share a favorite from Deanna’s book- a recipe for Apricot Ricotta Tart. Apricots are rich in Vitamin A and C, and a great source of dietary fiber. In addition to their glowing health benefits their role in this recipe gives the tart a perfect sweetness, but as Deanna has noted you can also substitute the apricot jam for blackberry jam or orange marmalade for a different flavor.
Are you ready for some baking fun? ; )
This is Deanna’s pretty (and delicious ; ) work above. For ease of reading I am rewriting it below. If you are looking for a special melt in your mouth dessert to bake for yourself or surprise a loved one this is the perfect treat for Valentine’s Day or really any day you need a slice!
Apricot Ricotta Tart
- 2 1/2 sheets sweet frozen shortcrust/puff pastry, thawed (or your favorite pie crust recipe!)
- 4 eggs
- 1 tsp vanilla
- 50g (1 3/4oz/around 1/3 cup) sugar
- 65g (2 1/4oz) skim milk powder
- 1 tbsp lime juice
- 500g (1 pound 2oz) ricotta cheese
- 175g (6 1/4 oz) apricot jam
- 1 egg yolk
- 1 tbsp milk
- Icing (powdered) sugar to dust
1.Preheat oven to 350 degrees F (about 180 degrees C)
2.Grease a 26cm (10 inch) flan tin and line with the pastry, trimming the edges. This will use approximately 1 1/2 sheets. Set aside and reserve the remaining sheet of pastry for the topping.
3.In a bowl, beat together the eggs, vanilla and sugar until thick and creamy.
4.Add the milk powder and lime juice and beat until dissolved
5.Add the ricotta and stir until well combined, then pour ricotta mixture into the pastry shell
6.Place the apricot jam in a microwave safe dish and warm in microwave for 30 seconds. Stir jam well, until runny, then drizzle over the top of the ricotta mixture.
7.Cut the remaining shortcrust/puff pastry into long strips, approximately 1 1/2 cm (1/2 an inch) wide. Arrange on top in a criss cross pattern
8.Make an eggwash by whisking together the egg yolk and milk in a cup. Coat the pastry with eggwash using a pastry brush
9.Place the tart in the oven and cook for approximately 60 minutes until golden and set
10.Remove the tart from oven and cool. Dust with icing (powdered) sugar prior to serving.
* As mentioned apricot jam(jelly) can be replaced with blackberry or orange marmalade if preferred… I am going to try strawberry jam next as I imagine it is just as delicious (and another one of my favorites!)
I hope you enjoyed this perfect tart recipe. And now a recipe from me as promised…
Chocolate loves here is a simple chocolate truffle recipe I love. It is something I remember making when I was younger and although the recipe has been passed down and reinvented many times to me it has not lost any of its greatness!
- 1/3 cup shredded orange rind
- 1 1/2 cups good quality dark chocolate, chopped
- 1/3 cup heavy cream
- 2 tsp orange liqueur (such as Grand Marnier)
- 2/3 cup cocoa powder, sifted
1.Place the orange rind and cream together in a *** over low heat. Bring to a boil before turning off heat and setting aside
2.Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, remove from the heat and strain cream mixture over the chocolate (discard the rind) and stir until smooth.
3.Add the Grand Marnier to mixture and refrigerate for two hours or until firm
4.Roll two teaspoons of mixture into balls, then roll in the cocoa. Makes roughly 40 truffles.
There are few things better than the smell of warm homemade tart (or pie!) coming out of the oven. Add chocolate to the mix and I’m in love. This and a cup of coffee is like heaven to me.
Simple, sweet and homemade, I think these are the perfect sweet additions for Valentine’s Day. Let Deanna and I know what other baking adventures you love with apricots/oranges! And if you loved the Apricot Ricotta Tart never fear there will be more to come from my favorite author because her recipes are definitely loved by me!
Happy baking and for more recipes, check out my Food & Drink page….more posting soon ; )