Best Creamy Orange Ricotta Tart Recipes

ITALIAN ORANGE RICOTTA CAKE

Italian Orange Ricotta Cake image

A moist, simply delicious orange ricotta cake baked in a tart pan, with an almond-flour cake batter and a creamy orange-infused ricotta filling.

Provided by Karen Tedesco

Time 50m

Number Of Ingredients 12

Ingredients

2 teaspoons melted butter for the baking pan
1 cup whole milk ricotta cheese
2 tablespoons honey
2 tablespoons freshly grated orange zest (from 1 large orange, or 2 small)
½ cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons 1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
Powdered sugar (for serving)

Steps:

Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter.
Whisk together the ricotta, honey and orange zest in a small bowl until combined.
Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl.
In a standing mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.
Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of cake with tablespoon-sized scoops of the ricotta.
Bake 30-35 minutes. The cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely.
Dust with powdered sugar before serving.

Nutrition Facts : ServingSize 1 serving, Calories 463 kcal, Carbohydrate 62 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 247 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 9 g

CREAMY ORANGE RICOTTA TART

Creamy Orange Ricotta Tart image

I just love how delicate and fancy tarts look on the table. This recipe has a delicious flavor to match. Light and fruity, this would be ideal for you next luncheon or brunch. Enjoy!

Provided by Terese Galgano @Terese

Categories Pies

Number Of Ingredients 12

Ingredients

FOR THE CRUST
1 cup(s) finely ground vanilla wafers (about 35 nilla vanilla wafers)
2 tablespoon(s) granulated sugar
3 tablespoon(s) butter, melted
FOR THE FILLING
15 ounce(s) whole milk ricotta cheese
3 ounce(s) cream cheese, room temperature
3/4 cup(s) granulated sugar
2 tablespoon(s) self rising flour
3 large egg yolks
1 tablespoon(s) finely grated orange zest
1 tablespoon(s) orange flavored liqueur (grand mariner)

Steps:

Make The Crust: Position a rack in the center of the oven and heat the oven to 350F. Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
Use your fingers to pinch and press some of the crumbs around the inside edges of the pan to cover the sides evenly and create a wall about a 1/4 inch thick.
Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer(a metal measuring cup with straight sides and flat base is good for this)
Bake the crust until it smells nutty and fragrant and is lightly browned, about 10 minutes
Set the baked crust on a rack and let it cool.
Make The Filling and Bake the Tart: Position a rack in the center of the oven and heat the oven to 350F
In a medium bowl, combine the ricotta & cream cheese. Using an electric mixture, beat on medium speed until well blended and no lumps remain, about 3 minutes.
Add the sugar & flour and continue beating until well blended, about 1 minute.
Add the egg yolks, orange zest & orange liqueur. Beat until just incorporated.
Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
Bake the tart until the filling barely jiggles when the pan is nudged, 30-35 minutes. Let cool completely on a rack.
Refrigerate the tart in the pan until chilled and firm, 2-3 hours.