Creamy Orange Ricotta Tart
Blue Ribbon Recipe
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! The Test Kitchen
FOR THE CRUST
1 cfinely ground vanilla wafers (about 35 nilla vanilla wafers)
2 Tbspgranulated sugar
3 Tbspbutter, melted
FOR THE FILLING
15 ozwhole milk ricotta cheese
3 ozcream cheese, room temperature
3/4 cgranulated sugar
2 Tbspself rising flour
3 largeegg yolks
1 Tbspfinely grated orange zest
1 Tbsporange flavored liqueur (grand mariner)
How to Make Creamy Orange Ricotta Tart
- 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 Filling 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.