Creamy Orange Ricotta Tart

Terese Galgano Recipe

By Terese Galgano Terese

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


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

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

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.