My family enjoys this light dessert when they want something sweet after a big dinner.
It’s very creamy and tasty!
Yield: 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.
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