CHOCOLATE RICOTTA TART

(You know me - anything with 'chocolate' in the title and I'm sold!)

Ingredients

1/2 cup self-raising flour
2 tablespoons caster sugar
2 teaspoons cocoa powder
30g low-fat dairy-free spread
2 teaspoons water
1 egg yolk

Ricotta Filling

150g low-fat ricotta (DON'T do what I did and accidentally buy the one with spinach in it! Or you too will have to send your significant other to the shops in the middle of the recipe. What a shame I will have to make those puff pastry things with ricotta and spinach in them. Maybe not a disaster after all!)
1 egg
1 egg yolk
1/4 cup low fat yoghurt (I used vanilla flavoured since the recipe didn't specify)
1/4 cup caster sugar
2 teaspoons plain white flour
2 teaspoons coffee-flavoured liqueur

Method

1. Grease 18cm-round loose-based flan tin (I didn't have one so used a pyrex pie dish and it worked out fine)
2. Process flours, sugar, sifted cocoa and spread until crumbly; add the water and egg yolk, process until ingredients just cling together. Knead dough gently on lightly floured surface until smooth, cover; refrigerate 30 minutes.
3. Preheat oven to moderatly hot (200-210 degrees c)
4. Press dough into prepared tin; cover with baking paper large enough to extend 5cm over edge, fill with dried beans or rice. Bake, on oven tray, in moderately hot oven 10 mins; remove beans and paper. Bake further 5 mins or until pastry is lightly browned; cool.
5. Reduce temperature to moderate. Pour ricotta filling into tin; bake, uncovered, in moderate oven about 20 mins. Cool; refrigerate until firm.

Ricotta Filling

Using electric mixer, beat ricotta, egg, egg yolk, yoghurt, sugar and flour in medium bowl until smooth. Stir in Choc bits and liqueur.

This tart is really nice and reasonably low in fat considering how yummy it tastes (unless, that is, you polish off the rest of the packet of choc bits by yourself. ahem.)