Candied Kumquat And Ricotta Tart Recipes
RICOTTA TART WITH CHOCOLATE AND KUMQUATS
This elegant version of a simple icebox pie pairs a cookie crust with a kumquat-and-chocolate-studded filling.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Number Of Ingredients 10
Steps:
- For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.
- For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.
CANDIED KUMQUATS
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
- Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.
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