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creamy orange ricotta tart

★★★★★ 2
a recipe by
Terese Galgano
Hillsborough, NC

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

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 @kitchencrew
★★★★★ 2
serves 12
cook time 30 Min
method Bake

Ingredients For creamy orange ricotta tart

  • 1 c
    finely ground vanilla wafers (about 35 nilla vanilla wafers)
  • 2 Tbsp
    granulated sugar
  • 3 Tbsp
    butter, melted
  • 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)

How To Make creamy orange ricotta tart

  • 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.

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