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 Ricotta Tart
Delectable, dreamy, creamy, light and refreshing orange ricotta tart.
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.
Add water and mix speed 4 for 30 seconds. Remove dough, wrap in glad wrap and refrigerate for 20-30 minutes.
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.
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.
Using dough blade.
Add ricotta, castor sugar, juice, flour and zest. Mix speed 3 for 30 seconds.
Add eggs and mix speed 3 for 30 seconds.
Pour into cooked tart shell and cook for 30-40 minutes. Tart should wobble slightly when nudged.
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