Chocolate Strawberry Ricotta Tart

• FOR THE CRUST:
• 6 ounces, weight Graham Crackers
• 2 ounces, weight Pecans
• 1 teaspoon Orange Zest
• 1/4 cups Cocoa Powder
• 2 Tablespoons Sugar
• 1/2 cups Unsalted Butter, melted
• FOR THE STRAWBERRIES:
• 1 pound Strawberries, Halved And Hulled
• 1/4 cups Sugar
• 2 Tablespoons Grand Marnier
• FOR THE FILLING:
• 15 ounces, weight Ricotta Cheese, Room Temperature
• 1/2 cups Honey
• 2 whole Large Eggs, Room Temperature
• 2 Tablespoons Grand Marnier
• 1 teaspoon Orange Zest
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Kosher Salt
• 4 ounces, weight Bittersweet Chocolate, Melted

1. 1. Preheat the oven to 350 degrees F.
2. 2. Make the crust: In a food processor, pulse together the graham crackers and pecans until they are small crumbs. Add the orange zest, cocoa, and sugar and pulse until it's mixed. Add the melted butter and process until the crumbs are coated.
3. 3. Prepare a 9" tart pan with baking spray. Press the crumbs evenly around the bottom and sides of the tart pan. Bake the crust for 10 minutes until it is toasted and set. Let cool.
4. 4. In a large bowl, stir together the strawberries, sugar, and Grand Marnier. Let it sit for about 20 minutes, or until the strawberries release some of their juices.
5. 5. In the bowl of an electric mixer fitted with a whisk attachment, mix together the ricotta and honey until they are well incorporated. Add the eggs, one at a time, mixing until they are incorporated. Add the Grand Marnier, orange zest, vanilla, and salt, and mix to combine. With the mixer running, slowly pour in the melted chocolate, and mix until everything is well combined.
6. 6. Pour the filling into the cooled crust. Top the filling with the strawberry halves, reserving the juices left behind in the bowl. The strawberries will sink a bit.**
7. 7. Bake the tart for about an hour, or until the filling is set and a toothpick inserted in the middle comes out clean.
8. 8. While the tart is baking, transfer the reserved strawberry juices to a small saucepan. Over medium heat, bring the juices to a simmer and cook until it is reduced by about half, about 10 minutes.
9. 9. Once the tart is out of the oven, either brush or drizzle the strawberry syrup over the top. Cool completely in the refrigerator for about 2 hours before serving.
10. *To melt the chocolate, microwave the chopped up chocolate, stirring every 15 seconds, and continuing to heat until it's melted.
11. **If you prefer your strawberries less cooked, and more on the surface of the tart, put the tart in the oven without the strawberries on top. After about 30 minutes, when the filling has set up a bit, remove the tart from the oven, set the strawberries on top of the filling, and put it back in the oven to cook for the rest of the time.

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Taken from tastykitchen.com/recipes/desserts/chocolate-strawberry-ricotta-tart/ (may not work)