First of all, you may have noticed that I’m experimenting with a larger photo format for my blog. I’ve been learning from Craig Lee who does freelance food photography for the SF Chronicle and NY Times and wanted to capture some of my food a little bit better and showcase it more. A big thanks to Tom Remus for the DSLR loan!
I’m going to pre-date a post on how I made the ricotta for this tart – I avoid supermarket ricotta like the plague or fat free mayonnaise. Regardless, I had a lot of fresh ricotta to use and no presentable way to make my friends and family eat it. I could take it around in tupperware and whip out some bread, ricotta and honey but I didn’t see that happening. Giada De Laurentiis had a recipe for a Chocolate-Ricotta Pie that looked pretty spectacular. Mix, bake and cool and presto! All in all it turned out perfectly – rich, buttery, chocolatey and slightly nutty. I didn’t alter the recipe one bit (except for accidentally making it in a 9-inch tart pan instead of 11-inch) but I did change the name to more accurately reflect what it is.