Terese Galgano Recipe

Creamy Orange Ricotta Tart

By Terese Galgano Terese


Recipe Rating:
Serves:
12
Cook Time:
Cooking Method:
Bake

Terese's Story

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

Blue Ribbon Recipe

Notes 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!

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 large
egg yolks
1 Tbsp
finely grated orange zest
1 Tbsp
orange flavored liqueur (grand mariner)

Directions Step-By-Step

1
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.
2
In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3
Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4
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.
5
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.
6
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)
7
Bake the crust until it smells nutty and fragrant and is lightly browned, about 10 minutes
8
Set the baked crust on a rack and let it cool.
9
Make The Filling and Bake the Tart: Position a rack in the center of the oven and heat the oven to 350F
10
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.
11
Add the sugar & flour and continue beating until well blended, about 1 minute.
12
Add the egg yolks, orange zest & orange liqueur. Beat until just incorporated.
13
Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
14
Bake the tart until the filling barely jiggles when the pan is nudged, 30-35 minutes. Let cool completely on a rack.
15
Refrigerate the tart in the pan until chilled and firm, 2-3 hours.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Italian
Collection: Easter Treats
Hashtags: #ricotta, #cream-cheese
loading...

7 Comments

user
Terese Galgano Terese
Dec 17, 2013
I've never tried it with the extract. I buy the very small bottles of grand mariner to use for this, I guess they're sample bottles, because I only use it for this one dessert.
user
Nancy Stauch roladen
Dec 6, 2013
Sounds delicious!! Do you think you could substitute pure orange extract in place of the grand mariner? If it is possible would you still use 1 Tbsp of the orange extract?
user
Terese Galgano Terese
Sep 15, 2011
thank you
user
deb baldwin messinthekitchen
Sep 15, 2011
I missed a tart..my favorite dessert! thanks Carol for posting this fabulous dessert! and Congratulations Terese on your blue ribbon. A save for me!