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Ricotta & orange tart
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Prep Time:
80 minutes
Cook Time:
35 minutes
Total Time:
115 minutes
Indulge in a delightful ricotta and orange tart for a perfect ending to your meal.
Ingredients:
  • 200g plain flour
  • 50g icing sugar
  • 100g chilled unsalted butter, cubed
  • Grated zest of 1 orange, plus 3 tbsp orange juice
  • 1 egg yolk
  • 165.00 gm good-quality orange marmalade
  • 30g pine nuts
  • 350g fresh ricotta
  • 55g caster sugar
  • 20.00 ml orange flower water*
Instructions:
  • Combine flour, icing sugar, butter, and half of the zest in a food processor until well mixed. Add yolk and juice, and process until a smooth ball forms. Wrap in plastic and chill for 30 minutes before using.
  • Prepare your 11cm x 35cm rectangular loose-bottomed tart pan by greasing it. Roll out the pastry on a lightly floured board until it is 3mm thick, then use it to line the prepared pan, trimming to fit. Chill for 15 minutes before proceeding.
  • Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and beans and bake for an additional 5 minutes. Cool slightly before proceeding.
  • Combine filling ingredients and remaining zest in a food processor until smooth. Spread marmalade over pastry, then top with the filling mixture. Sprinkle with pine nuts and bake for 20 minutes until filling is golden and beginning to set at the edges. Allow to cool slightly before removing from pan. Dust with icing sugar before serving.

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