Sweet Ricotta Cheese Tart
From akarlin 16 years agoIngredients
- For Crust: shopping list
- 1 ¾ cups flour shopping list
- ½ cup sugar shopping list
- 1 teaspoon orange zest shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon baking powder shopping list
- ½ cup butter diced & chilled shopping list
- 2 large eggs shopping list
- For Filling: shopping list
- 15 oz ricotta cheese shopping list
- 3 oz cream cheese, room temperature shopping list
- 1 tablespoon cornstarch shopping list
- 1 teaspoon vanilla extract shopping list
- ½ cup sugar shopping list
- 1 ½ teaspoons orange zest shopping list
- 2 large eggs shopping list
How to make it
- Preheat oven at 350.
- For the Crust: Combine flour, sugar, orange zest, salt, & baking powder in food processor. Add butter & blend until coarse meal forms. Add eggs & blend until moist clumps form.
- Turn dough onto lightly floured board & knead to combine well, ~ 1 minute. Divide into 2 pieces, one slightly larger. Wrap & chill at least 30 minutes.
- For the Filling: Using mixer, beat ricotta cheese, cream cheese, cornstarch, & vanilla to blend. Beat in sugar, orange zest, & eggs.
- To Assemble: Roll out larger piece to an 11-inch round. Press over bottom & up sides of 9-inch tart pan. *I recommend rolling the dough between wax paper to prevent it from sticking and to make it easier to get into the tart pan.*
- Transfer filling to tart pan.
- Roll out smaller 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. *You can forego the top crust and, instead, use the smaller dough piece to make sugar cookies*
- Bake for 1 hour, until golden and puffed. Cool completely.
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