Creamy Orange Ricotta Tart

Recipe Rating:	(25)
Category:	Pies
Collections:	Easter Treats
Serves:	12
Cook Time:	30 Min

Ingredients

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

Terese Galgano

Well Seasoned

Raleigh, NC (pop. 496,867)

Terese

Member Since Apr 2010

Terese's Notes:
My family enjoys this light dessert when they want something sweet after a big dinner. It's very creamy and tasty!

Comments from the Test Kitchen:

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!

Latest Member Comment:
Terese Galgano [Terese] wrote "thank you"

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Directions

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 Filing 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.