It's not often that I make pies or cakes that can truly be served year-round. Most have a distinctly summer (think berry or light cream) set of ingredients, or distinctly winter flavors (gingerbread or other spice cakes).
Enter the Milk Street Chocolate-Orange Tart. While the orange-chocolate flavor combination does seem to create more of a winter, holiday-time feeling, the base for this tart is actually ricotta, which makes it a creamy and lighter treat.
The partial almond flour crust also adds a lightness of flavor to the tart, with the orange and chocolate also coming through as accents rather than the primary feature of this delicate dessert.
The best part of this tart? It's relatively simple to prepare, at least compared to most pies that require far more chilling and prep time for the dough.
To construct this crumbly tart, you simply combine the ingredients in the food processor, press into the tart pan, and then chill once before blind baking (no multiple chills needed to prevent the butter from getting too warm).
After the blind baking is complete (approx. 1 hour and 15 minutes for me), mix together the tart ingredients in the same food processor, pour into the warm crust, and then bake. I think I overbaked the tart at 33 minutes, but it was still very good with a smooth consistency.
I look forward to making this simple tart again and again!
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