Tuesday, December 3, 2013

Orange Ricotta Tart

This is my first time making a tart and I'd say it was successful. It almost didn't go work out though. I thought I had a tart pan but instead they were torte pans. Hmm...so I had to improvise and I just used an 8" round cake pan. It all worked out and the tart came out perfectly. I loved the tang of the ricotta and the chocolate graham crust was the perfect compliment to the orange. It's the perfect dessert for any holiday event!


Crust:
1 cup finely ground chocolate graham crackers
2 Tbsp sugar
3 Tbsp unsalted butter, melted
1/2 tsp cinnamon

Filling:
15 oz whole-milk ricotta
4 oz cream cheese, room temperature
3/4 cup sugar
2 Tbsp flour
1/4 tsp salt
3 large egg yolks
1 Tbsp finely grated orange zest
1 Tbsp orange juice

Preheat oven to 350 degrees with a rack in the center of your oven. 

In a medium bowl, combine the cookie crumbs, sugar and cinnamon and mix well. Drizzle with the melted butter and mix until the crumbs are moist. Press the mixture into the bottom and half way up the sides of a 10" tart pan. Press firmly, creating a even layer. Bake for 10 minutes. Place on a wire rack to cool while you make the filling. 

In the bowl of a stand mixer, beat the ricotta cheese and cream cheese until smooth and no lumps remain. Add in the sugar, flour and salt. Beat to combine and then add in the yolks, orange zest and orange juice. Beat just until all the ingredients are incorporated. 

Scrape the filling into the baked crust and spread evenly. Bake for 30 to 35 minutes until the center is just set and barely jiggles. Cool completely on a wire rack and then chill in the refrigerator for 2 to 3 hours until firm.

Slice and enjoy! 

Source: Food Babbles 


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