Friday 10 July 2015

Creamy orange ricotta tart

45 minutes to prepare Serves 12

I would be able to eat a full bucket of this ricotta cream!


This is what one of my colleagues cried out where he first tried this ricotta and orange tart.
The compliment - completely unexpected - made my day, but this is not the point. I think it perfectly conveys the idea of how the taste of this cake manages to be both light and satisfyingly dense.

Flavored with orange zest and orange juice, breaking bad due to few drops of rum, this tart is incredibly tasty and moist, thanks to a generous amount of ricotta cheese.

With summer upon us, we need some treats, and there is no better way to have them than with tarts. 

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):


For the pastry


300 g flour 00
120 g sugar
125 g butter
1 egg
1 lemon zest
1 sachet vanilla baking powder

For the stuffing

300 g  sheep milk ricotta cheese
200 g cow milk ricotta cheese
100 g sugar
1 egg
2 tablespoons rum
2 tablespoons orange juice
1 orange zest

For the garnish

powdered sugar

  1. Cut the cold butter into cubes. Place it in a bowl and add flour and baking powder, both sifted. Add sugar, too, and knead it quickly
  2. Stir in the egg, then add the lemon zest and a pinch of salt
  3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for at least 30 minutes
  4. Drain ricotta cheese in a colander and store it in the refrigerator. When it is dry, sift it and mix it in a bowl with sugar
  5. Add orange juice, rum, the egg and the orange zest. Whisk with an electric beater until you get a light and fluffy mixture
  6. Preheat oven to 180°C
  7. Grease and flour the baking pan, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
  8. Pour the ricotta cream into the pan, cover it with the remaining pastry sealing well the edges. Drill some small holes to allow air to be released during the cooking from inside the tart
  9. Bake at 180°C for about 60 minutes
  10. Once cooked, pull out the tart from the oven and let it cool. When cold, flip it over on a serving dish and sprinkle it with powdered sugar

Nutrition Facts are detailed in the table below. Data is provided per serving.

I hope you will enjoy it!

1 comment: