Step 1Preheat oven to 180°C/160°C fan-forced. Using the base of a 22cm round springform pan as a guide, cut out a circle from pastry. Line base with pastry. Prick pastry all over with a fork. Bake for 20 minutes. Reduce oven temperature to 170°C/150°C fan-forced.
Step 2Meanwhile, process ricotta, orange rind, orange juice, sugar and eggs until almost smooth. Stir in chocolate. Pour mixture into prepared pan. Top with raspberries and almonds. Bake for 40 minutes or until just set. Cool. Cover and refrigerate overnight.