1 unbaked 9 inch tart shell, (1/2 Recipe of Creamy Short Pastry)*
2 cups ricotta cheese
2 tablespoons sugar
1/4 teaspoon orange liqueur
1/4 cup chopped almonds
1 3/4 ounce grated dark chocolate
1 3/4 ounce grated white chocolate
Zest of 1 whole orange
Torta di Ricotta
Preheat oven to 375 degrees.
To make the filling: mix the ricotta with the eggs, sugar and orange liqueur. Fold in the chopped almonds, grated chocolates, and orange zest. Pour the filling into chilled tart shell. Make a lattice criss-cross on top of the tart with your scrap dough. (See chef's Tip)
Bake until golden brown or about 35- 40 minutes.
Save the dough scraps to make a lattice top on your tart. Roll the scraps back into a dough ball. Roll out into a rectangular shape. With a sharp knife, cut the strips horizontally, all the same length and size. Overlay the dough strips one vertically across the pie to the edge, the next horizontally, the next vertically, etc. Repeat until the top of the pie is entirely covered. Trim the ends to the edge of the tart pan.
For a richer color or gloss to your lattice criss-cross, brush the pastry with an egg wash. An egg wash is egg yolk or white mixed with a little water.