Chocolate Fudge Swirled Lemon Ricotta Tart

By Stef -

This was yum and gets an 8. I will probably add some lemon extract or some lemon zest to the whipped cream on top next time, but it was still good. The recipe came from halfbakedharvest.com. I didn't add the candied lemons to the top, but did add whipped cream and more of the fudge sauce.


  • Tart Shell
  • 9 graham crackers (or 2 cups graham cracker crumbs)
  • 6 tablespoons salted butter, melted I used 5 TBS
  • Filling
  • 1/4 cup cocoa powder
  • 1/3 cup brown sugar
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 6 ounces bittersweet or semi-sweet chocolate, chopped I used Ghirardelli
  • 2 tablespoons butter
  • 4 teaspoons vanilla, divided
  • 1 cup whole milk ricotta cheese
  • 8 ounces mascarpone cheese, softened
  • 1/3 cup granulated sugar
  • 3 eggs
  • zest of 2 lemons, juice from 1
  • whipped cream, for topping (optional)
  • Candied Lemons
  • 2/3 cup sugar
  • 1 lemon, sliced thin

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