Pear, chocolate and ricotta tart recipe | Gourmet Traveller

Ingredients

• 110 gm almonds
• 110 gm (½ cup) caster sugar
• 500 gm firm ricotta
• 30 ml muscat
• 1 egg
• Finely grated rind of 1 orange, juice of ½
• 100 gm dark chocolate (65% cocoa solids), finely chopped
• 2 ripe beurre Bosc pears, each cut into 5 or 6 wedges
• 20 gm plain flour
• 10 gm softened butter
• Chocolate pastry
• 150 gm (1 cup) plain flour
• 55 gm (1 cup) pure icing sugar, sieved
• 30 gm (¼ cup) almond meal
• 25 gm Dutch-process cocoa, sieved, plus extra to serve (optional)
• 130 gm chilled butter, diced
• 1 egg yolk