Servings: 6 to 8
A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.
Make Ahead Tips
The crust can be made and baked up to 1 day ahead and kept covered at room temperature.
Once filled, glazed, and chilled, the tart will hold at room temperature for about 3 hours or in the fridge for up to 8 hours.
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Delicious! The crust is simple and is my go-to tart crust now for all kinds of fillings. We've made this with lots of different summer fruit but we use an electric mixer to beat the ricotta or hand whisk it vigorously to make it creamier. Otherwise, the texture is a bit off for the kids.
The crust was a little dry which made it tricky to fit up to the rim of the pan, but the end result was definitely worth it. Delicate, crispy crust with a delicious filling. I added a touch of the orange liqueur to the ricotta filling just to pump up the orange flavor a bit. I've made two in the last week and am doing another one tomorrow to take to a dinner party - a definite hit during fresh berry season.
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