Best Kiwi Ricotta Cheese Tart Recipes

RICOTTA TART

Steps:

• ---------Tomake the filling--------.
• In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
• Add the flour a little at a time.
• Gradually add the milk and whisk well.
• Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
• Place the filling aside covered with a sheet of buttered wax paper.
• In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
• Fold in the Lemon zest.
• Add the cooled filling blend well and set aside.
• ------Doughcrust----------.
• In a food processor, combine the flour and cornstarch.
• Add the remaining dough ingredients and mix until a soft ball begins to form.
• Knead the dough for a short time on a floured surface and divide in two.
• Wrap one half of the dough securely and freeze it for future use.
• Lightly grease an 11-inch tart pan with removable sides.
• Roll out one half and place in the prepared tart pan.
• Pour the filling into the pie shell and smooth the top.
• Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
• Remove tart to cooling rack.
• Remove sides from pan.
• Cut into wedges to serve.

SWEET RICOTTA CHEESE TART

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

SAVORY RICOTTA TART

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
• Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
• Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
• Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
• Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
• Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

ONION, BACON, AND RICOTTA TART

Steps:

• Preheat the oven to 400°F.
• Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you're ready to use it.
• Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
• Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
• Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
• Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
• Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.).
• Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
• Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
• To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

GLAZED KIWI TART

Steps:

• To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.
• For the filling, combine cream cheese,sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.
• Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.
• To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.

KIWI TART

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

KIWI TART

Steps:

• Put oven rack in middle position and preheat over to 450°F Fit dough into tart pan, leaving a 1/2 inch overhang, then fold overhand inward and press against the side of the pan to reinforce edge. LIghtly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest and vanilla in a bowl with an electric mixer until creamy and smooth. Spread cream cheese filling in cooled shell and top with kiwi slices. Cover and chill before serving.

KIWI-CREAM CHEESE TART

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
• For filling:
• Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
• Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

KIWI RICOTTA CHEESE TART

Steps:

• For the pastry, sift the flour, sugar, salt and baking powder into a bowl. Cut in the butter until the mxture resembles coarse crumbs. Mix the egg yolk and cream. Stir in just enough to bind the dough.
• Transfer to a lightly floured surface, flatten slightly, wrap in waxed paper and chill for 30 minutes. Preheat the oven to 425°F.
• On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to a 9 inch springform pan. Crimp edges.
• Prick the bottom of the dough all over with a fork. Line with waxed paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until golden, 6-8 minutes more.Remove from oven. Let cool. Reduce oven heat to 350°F.
• Grind the almonds finely with 1 tablespoon of the sugar in a food processor or blender.
• With an electric mixer, beat the ricotta until creamy. Add the cream, egg yolks, remaining sugar, flour, salt, rum, lemon rind and 2 tablespoons of the lemon juice. Beat to combine.
• Stir in the ground almonds until well blended.
• Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
• Combine the honey and remining lemon juice for the glaze, set aside.
• Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. (will look like half circles).
• Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.