Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Ricotta Tart with Chocolate and Kumquats 3.8 (59) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Servings: 8 This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling. Ingredients For the Crust 5 ounces chocolate wafers (about 24 cookies) 4 tablespoons unsalted butter, melted 1 tablespoon granulated sugar Pinch of salt For the Filling 1 ½ cups ricotta (12 ounces) ½ cup heavy cream 2 tablespoons granulated sugar ⅛ teaspoon ground cinnamon 5 kumquats, thinly sliced crosswise 1 ounce bittersweet chocolate, coarsely chopped Directions For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool. For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving. Print