Dessert: Ricotta Tart with Chocolate and Kumquats

This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.

Ingredients

5 oz. chocolate wafers
4 tbsp. unsalted butter
1 tbsp. granulated sugar
pinch of salt

Instructions

For the crust: Preheat oven to 400 degrees F. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.
For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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