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Recipe

Creamy Orange Ricotta Tart

Scott Phillips

Yield: Yields one 9-1/2-inch tart

Servings: twelve.

 

Ingredients

  • 15-oz. container whole-milk ricotta (about 1-1/2 cups)
  • 3 oz. cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 Tbs. unbleached all-purpose flour
  • 1/4 tsp. table salt
  • 3 large egg yolks
  • 1 Tbs. finely grated orange zest
  • 1 Tbs. orange-flavored liquer (such as Grand Marnier or Cointreau) or orange juice
  • 1 Press-In Cookie Crust, baked and cooled (I like vanilla or chocolate wafers for this tart)
  • Strips of orange zest or segments of blood orange, for garnish (optional)

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, orange zest, and 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 just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of orange zest or blood orange segments, if you like.

Reviews

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Reviews

  • Chefpaulo | 07/17/2017

    This was a huge hit last evening. My modifications are my own and at your discretion.

    1.) Instead of commercial crushed cookies, I made a buttery toasted almond crust, baked blind for 15 minutes and allowed to cool.
    2.) For the filling, I cut the sugar down to a scant 2/3 cup and doubled the fresh orange zest.
    3.) I thought a 9.5 inch pan was too small and I was correct. I used a 12" fluted tart pan and the filling nearly came to the rim of the tart shell but did not ooze over during baking. (A 9.5-inch pie pan may work but not a 9.5 inch fluted tin tart pan.)
    4.) I made a glaze of apricot jam and water. Once reduced, cooled and strained through a fine sieve, I added about 25mg of the Grand Marnier (half a pony bottle) to the glaze and brushed it on the slightly warm tart, sprinkled with a few shreds of remaining zest then chilled it over night.
    5.) Removed from the fridge about 1/2 hour before serving, the end result was welcomed by guests consuming small, pensive bites in total silence - the highest compliment to a pastry chef.

  • Ricotta | 01/20/2016

    This was delicious and easy to prepare. I made it on the day I served it.I wondered if I could make this a day ahead?Thanks

  • jpr1001 | 10/24/2015

    So easy! So delicious! I used orange juice. My husband said he would take it over his favorite, eclairs. It's going into the front of my cookbook.

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