Creamy Orange Ricotta Tart Recipes

Steps:

• Make The Crust: Position a rack in the center of the oven and heat the oven to 350F. Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
• In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
• Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
• Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
• Use your fingers to pinch and press some of the crumbs around the inside edges of the pan to cover the sides evenly and create a wall about a 1/4 inch thick.
• Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer(a metal measuring cup with straight sides and flat base is good for this)
• Bake the crust until it smells nutty and fragrant and is lightly browned, about 10 minutes
• Set the baked crust on a rack and let it cool.
• Make The Filling and Bake the Tart: Position a rack in the center of the oven and heat the oven to 350F
• In a medium bowl, combine the ricotta & cream cheese. Using an electric mixture, beat on medium speed until well blended and no lumps remain, about 3 minutes.
• Add the sugar & flour and continue beating until well blended, about 1 minute.
• Add the egg yolks, orange zest & 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 barely jiggles when the pan is nudged, 30-35 minutes. Let cool completely on a rack.
• Refrigerate the tart in the pan until chilled and firm, 2-3 hours.

Steps:

• Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
• Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
• Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
• Bake in the preheated oven for 1 hour.
• While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
• Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
• Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
• While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.