This is a typical southern combination of flavours: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It is quite simple to make, so don’t be intimidated by the thought of the pastry crust. If it seems too soft, just add more flour as you’re rolling it, then lift it over your rolling pin and gently lower it into the tin. If it breaks, just patchwork it in.
To make the pastry base, use a food processor to mix together the butter and sugar until pale and creamy. Sift in the flour and cocoa and then beat in the egg to make a nice soft pastry. Scrape out onto plastic wrap, flatten into a disc and wrap up. Refrigerate for about an hour.
For the filling, whisk together the eggs and sugar until thick and creamy. Whisk in the orange rind and ricotta until smooth. Whisk in the lemon and orange juice and scrape into your pastry case.
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