creamy orange ricotta tart

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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