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Creamy Orange Ricotta Tart Recipe

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This recipe for Creamy Orange Ricotta Tart, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
15-ounce container whole-milk ricotta (about 1-1/2 cups)
3 ounces cream cheese, at room temperature
3/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon table salt
3 large egg yolks
1 tablespoon finely grated orange zest
1 tablespoon orange-flavored liquor (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)

Directions:
Directions:
Position a rack in the center of the oven and heat the oven to 350F. 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 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 minute. 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.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes

 

 

 

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