Creamy Orange Ricotta Tart
FOR THE CRUST
finely ground vanilla wafers (about 35 nilla vanilla wafers)
FOR THE FILLING
whole milk ricotta cheese
cream cheese, room temperature
finely grated orange zest
orange flavored liqueur (grand mariner)
1Make 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.
2In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4Put 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.
5Use 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.
6Redistribute 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)
7Bake the crust until it smells nutty and fragrant and is lightly browned, about 10 minutes
8Set the baked crust on a rack and let it cool.
9Make The Filling and Bake the Tart: Position a rack in the center of the oven and heat the oven to 350F
10In 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.
11Add the sugar & flour and continue beating until well blended, about 1 minute.
12Add the egg yolks, orange zest & orange liqueur. Beat until just incorporated.
13Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
14Bake the tart until the filling barely jiggles when the pan is nudged, 30-35 minutes. Let cool completely on a rack.
15Refrigerate the tart in the pan until chilled and firm, 2-3 hours.
Posted: Sun, May 2, 2010