CREAMY ORANGE RICOTTA TART

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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

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.

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