Chocolate Ricotta Tart

• 3 tbsp self-rising flour
• 1/4 cup whole wheat self-rising flour
• 2 tbsp sugar
• 2 tsp cocoa powder
• 2 1/2 tbsp butter
• 1 None large egg yolk
• None None For the Ricotta Filling
• 5 oz low-fat ricotta cheese
• 1 None large egg
• 1/3 cup low-fat yogurt
• 1/4 cup sugar
• 2 tsp all-purpose flour
• 2 tbsp dark chocolate chips
• 2 tsp coffee liqueur

1. Preheat oven to 350u0b0F. Grease a 7 inch round loose-bottomed tart pan.
2. In a food processor, combine flour, sugar, cocoa powder and butter. Pulse until crumbly. Add 2 tbsp water and egg yolk then process until ingredients just cling together. Transfer to a lightly floured work surface and knead until smooth. Cover and chill for 30 mins.
3. Press dough into prepared pan. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper. Bake for 5 mins, or until light golden brown. Let cool.
4. Meanwhile, to make the ricotta filling, beat ricotta, egg, yogurt, sugar and flour until smooth. Stir in chocolate chips and liqueur.
5. Reduce oven to 325u0b0F. Pour ricotta filling into pan. Bake for 20 mins. Let cool then chill until firm.

flour, whole wheat selfrising, sugar, cocoa, butter, egg yolk, ricotta cheese, egg, lowfat yogurt, sugar, flour, chocolate chips, coffee

Taken from recipes-plus.com/api/v2.0/recipes/36575 (may not work)