For the pastry:
butter, 1 stick
powdered sugar, 7 tbsp
pastry flour, 2 cups
almond flour, 0,8 oz
a pinch of salt
eggs, 1

For the bitter orange jam:
organic oranges, 5
sugar, 2+1/2 cups
apple pectin, 0,4 oz
the juice of 5 oranges

For the buffalo ricotta cream:
buffalo ricotta, 7
powdered sugar, 3/4 cup
the zest of fresh oranges

For the decoration:
bitter chocolate
orange slices


For the pastry:
Mix together the butter with the icing sugar to make the dough smooth, add the flour, almond flour and salt, stir for a while and add the eggs. Knead in order to obtain a homogeneous mixture, cool quickly in the refrigerator and let it rest for 2 hours. Spread the mixture into a mold for pies and let it rest again for 1 hour. Cook at 165° for 15 minutes.

For the orange jam:
Wash the oranges and wrap them in the foil, bake at 150° for 1 hour. Squeeze the other 5 oranges. When the oranges in the oven are cool, blend them and add the orange juice freshly made. Put everything into a pot with 400 grams of sugar and bring to a boil.
Add the remaining sugar mixed together with apple pectin and cook again for 5 minutes over low heat. Pour the jam into a container and let it rest until the next day.

For the buffalo ricotta cream:
With a whisk mix the buffalo ricotta with the icing sugar until you have a smooth cream. Add the zest of oranges and refrigerate.

Bake the tart. Cover with bitter orange jam, then with ricotta cream and decorate with slices of orange and bitter chocolate cut into small pieces.Serve immediately.

Thanks to: Cento Presine