Desserts/ Recipes

Orange Ricotta Tart

Delectable, dreamy, creamy, light and refreshing are all words used to describe this tart. It makes a beautiful change up from the usual rich dessert and is perfect for a summer night. Serve it with a sprinkle of icing sugar or a dollop of cream.

Orange and Ricotta Tart

 

Orange and Ricotta Tart
Orange Ricotta Tart
Print Recipe
Delectable, dreamy, creamy, light and refreshing orange ricotta tart.
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
60 minutes 1 hour chill time
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
60 minutes 1 hour chill time
Orange and Ricotta Tart
Orange Ricotta Tart
Print Recipe
Delectable, dreamy, creamy, light and refreshing orange ricotta tart.
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
60 minutes 1 hour chill time
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
60 minutes 1 hour chill time
Ingredients
Tart shell
Filling
Servings: people
Instructions
Tart shell
  1. Using dough blade Add butter, icing sugar, flour and cocoa powder and mix on speed 8 until mixture resembles breadcrumbs. Times will vary depending on how cold your butter is. You may need to scrape down the edges a few times.
  2. Add water and mix speed 4 for 30 seconds. Remove dough, wrap in glad wrap and refrigerate for 20-30 minutes.
  3. Roll out dough and fit into 22 cm or 25 cm tart pan, prick with a fork several times on base. Trim edges just above rim of tart pan as the tart will shrink slightly during cooking.
  4. Line top of dough with baking paper and fill with pie weights/uncooked rice/dried beans or lentils and cook in a 180°C oven for 15 minutes. Remove pie weights and cook for a further 5 minutes.
Filling
  1. Using dough blade. Add ricotta, castor sugar, juice, flour and zest. Mix speed 3 for 30 seconds.
  2. Add eggs and mix speed 3 for 30 seconds.
  3. Pour into cooked tart shell and cook for 30-40 minutes. Tart should wobble slightly when nudged.
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2 Comments

  • Reply
    Lesley Upton
    April 19, 2016 at 5:25 pm

    I love trying out all the lovely recipes with my cook processor. They are brilliant.
    Lesley Upton

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