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1
Prepare the pastry: Combine all ingredients to a crumbly pastry (with a fork or your finger tips).
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2
Place in refrigerator for at least one hour.
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3
Roll out the pastry on parchment paper (it is kind of crumbly) to fit your pan(s). For a large tart, place dough with parchment paper into pan and cut excess pastry. For small tartlets, cut circles from the rolled out dough with the help of a water glass with appropriate diameter.
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4
Blind bake the dough (pricked with a fork and/or covered with lentils or other ovenproof weights) for 12-15 min at 200u00b0C. Reduce oven heat to 175u00b0C.
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5
For the filling, chop walnuts coarsely.
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6
Heat 20 g butter and icing sugar in a small pan, add walnuts and fry at low to medium heat until golden brown while stirring frequently (takes about 10 minutes). Set aside.
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7
In a fat free bowl, whisk egg whites (at high speed) with a pinch of salt until stiff, 3- 5 minutes.
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8
In another (large) bowl, whisk egg yolks and sugar until pale yellow and foamy.
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9
Add softened butter (room temperature) and continue whisking, until mixture is creamy, for about 3-5 minutes.
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10
Add ricotta and orange blossom water.
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11
Gently incorporate walnuts and egg whites with a spatula.
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12
Add filling to the prebaked pastry and bake at 175u00b0C for 20-30 minutes, depending on tart size, or until golden brown. Cool completely before decorating.
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13
For decoration, dilute orange jam with 1 tablespoon water, glaze tart or tartlets with the mixture.
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14
Coarsely ground the chocolate and sprinkle on the tart/tartlets until the surface is generously covered.
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15
Serve cooled.
