Chocolate Ricotta

Ingredients for Ricotta Filling

• 2 tablespoons dark chocolate bits
• 2 teaspoons plain white flour
• 2 teaspoons coffee-flavoured liqueur
• ¼ cup low-fat yogurt
• ¼ cup caster sugar
• 150g low-fat ricotta
• 1 egg
• 1 egg yolk

Ingredients for Dough

• 2 tablespoons caster sugar
• 2 tablespoons low-fat dairy-free spread
• 2 teaspoons cocoa powder
• 2 teaspoons water
• ¼ cup white self-raising flour
• ¼ cup wholemeal self-raising flour
• 1 egg yolk

Dough

1. Add caster sugar, sifted cocoa powder, sifted flours and low-fat dairy-free spread into a processor
2. Start the processor to mix mixture until crumbly
3. Add the water and egg yolk and continue to process until ingredients are just cling together
4. Knead the dough gently on lightly floured surface until smooth
5. Cover with cling wrap and refrigerate for about 30 minutes

Ricotta Filling

1. Using a electric mixer to beat low-fat ricotta, egg, egg yolk, low-fat yogurt, caster sugar and plain white flour in medium bowl until smooth
2. Stir in chocolate bits and liqueur

Methods

1. Preheat oven to 200°C (180°C fan-forced)
2. Grease 18cm round loose-based flan tin
3. Remove dough from refrigerator and press dough into tin
4. Cover with baking paper large enough to extend 5cm over edge
5. Fill in with dried beans or rice on the oven tray and bake for 10 minutes
6. Remove beans and paper and bake a further 5 minutes or until pastry is browned lightly; set aside to cool
7. Reduce oven temperature to 180°C (160°C fan-forced)
8. Pour ricotta filling into pastry case
9. Bake for about 20 minutes, uncovered
10. Set aside to cool and keep in refrigerate until it is firm