Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Creamy Orange Ricotta Tart

Scott Phillips

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

Servings: twelve.



  • 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.


Rate or Review


  • 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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks