My Recipe Box

Creamy Orange Ricotta Tart

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Serves twelve.

Yields one 9-1/2-inch tart

  • 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)

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.

Photo: Scott Phillips

I have made this tart numerous times and it always a hit. It is easy and quick to make, I usually just use the graham cracker crust. Guests are surprised by the texture of the tart and always want to know the ingredients. It is a standby at my house.

So easy and so delicious! Made it for the first time yesterday to bring to my sister's Easter dinner, and even those who don't ordinarily like to stray too far from chocolate enjoyed it. It is lighter and more sophisticated than cheesecake (I used whipped cream cheese and vanilla wafers for the crust), and the orange zest and juice made it ultra-refreshing. Perfect!

More dense and less sweet than cheesecake,...it was a nice change. I added 1/4 pint of fresh blueberries on top of the vanilla wafer crust prior to pouring in the filling.

I like this tart with the chocolate wafer crust. The taste of the chocolate adds another dimension to the pie which is a "mild" dessert. The tart is a very nice finish to a meal. It isn't too sweet or too rich. I've only made it once and the guests liked it.

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