Creamy Orange Ricotta Tart

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

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)

The Cook

Terese Galgano Recipe
x3
Well Seasoned
Raleigh, NC (pop. 403,892)
Terese
Member Since Apr 2010
Terese's notes for this recipe:
My family enjoys this light dessert when they want something sweet after a big dinner. It's very creamy and tasty!
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Kitchen Crew
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!

Directions

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

Comments

1-5 of 7 comments

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user Katia G ukiekat - Sep 15, 2010
Sounds Delish! I am going to try this on Saturday!
user Kitchen Crew JustaPinch - Mar 29, 2011
I tried this recipe and say it's Family Tested & Approved!
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!
user Terese Galgano Terese - Sep 15, 2011
thank you

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