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Vermont Kitchen Supply

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Sweet Ricotta Cheese Tart

Sweet Ricotta Cheese Tart
You can substitute 2 ½ tsp. of Limoncella for the vanilla extract for a lovely variation.
Use high quality ingredients for the best results…

1 3/4 cups all purpose flour

1 cup sugar
2 1/2 teaspoons orange zest (use your microplane zester!!)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (1 stick) chilled unsalted butter, diced (be sure it’s fresh)
4 large eggs
1 15- to 16-ounce container ricotta cheese (preferably whole-milk)
3 ounces cream cheese, room temperature

1 tablespoon cornstarch

1 teaspoon vanilla extract (use Mexican vanilla if you have it)

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.

Makes 12 servings.