Orange Ricotta Tart: A Delicious & Easy Recipe

Orange Ricotta Tart: Prepare to be transported to the sun-drenched shores of Italy with every single bite of this exquisite dessert. Imagine a creamy, citrus-infused filling nestled in a buttery, golden crust – a symphony of flavors and textures that will leave you craving more. This isn’t just a tart; it’s an experience!

The history of ricotta tart, particularly variations like our orange ricotta tart, is deeply rooted in Italian culinary tradition. Ricotta, meaning “recooked,” has been a staple in Italian cuisine for centuries, prized for its delicate flavor and versatility. Tarts, in general, have been enjoyed across Europe for ages, but the Italian twist of incorporating ricotta and bright citrus fruits like orange elevates it to something truly special. It’s a dessert often associated with celebrations and family gatherings, passed down through generations.

What makes this tart so irresistible? It’s the perfect balance of sweet and tangy, the smooth, melt-in-your-mouth ricotta filling contrasted by the subtle zest of orange. The buttery crust adds a delightful crunch, creating a textural masterpiece. Beyond the taste, it’s surprisingly easy to make, making it a fantastic option for both experienced bakers and those just starting their culinary journey. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something delicious, this orange ricotta tart is guaranteed to impress.

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 3-5 tablespoons ice water
• For the Ricotta Filling:
• 15 ounces (about 2 cups) whole milk ricotta cheese, drained well
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 2 tablespoons orange juice, freshly squeezed
• Pinch of salt
• For the Orange Glaze (Optional):
• 1/2 cup powdered sugar
• 2-3 tablespoons orange juice, freshly squeezed
• Orange zest for garnish (optional)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is important for both flavor and texture.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These small pieces of butter will create flaky layers in the crust.
3. Add the Egg: Add the lightly beaten egg to the flour mixture. Mix until just combined. The egg helps to bind the dough together.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing after each addition, until the dough just comes together. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough crust. The dough should be moist enough to hold together when pressed, but not sticky.
5. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick.
7. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
8. Trim and Crimp the Edges: Trim any excess dough from the edges of the pan. You can use a rolling pin to roll over the top of the pan to trim the dough, or use a knife. Crimp the edges of the crust using a fork or your fingers to create a decorative border.
9. Pre-bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes.
10. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-10 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning. Let the crust cool completely before adding the filling.

Preparing the Ricotta Filling:

1. Drain the Ricotta: Place the ricotta cheese in a cheesecloth-lined sieve or colander set over a bowl. Let it drain for at least 30 minutes, or even better, overnight in the refrigerator. This removes excess moisture from the ricotta, resulting in a creamier and denser filling.
2. Combine Ricotta and Sugar: In a large bowl, combine the drained ricotta cheese and sugar. Beat with an electric mixer until smooth and creamy.
3. Add Eggs and Egg Yolk: Add the eggs and egg yolk, one at a time, beating well after each addition. The egg yolk adds richness and color to the filling.
4. Add Heavy Cream: Stir in the heavy cream. The heavy cream adds moisture and richness to the filling, making it even more decadent.
5. Add Flour: Add the flour and mix until just combined. The flour helps to stabilize the filling and prevent it from becoming too runny.
6. Add Vanilla, Orange Zest, and Orange Juice: Stir in the vanilla extract, orange zest, and orange juice. The orange zest and juice add a bright, citrusy flavor to the filling that complements the ricotta perfectly.
7. Add Salt: Add a pinch of salt to balance the sweetness.

Assembling and Baking the Tart:

1. Pour Filling into Crust: Pour the ricotta filling into the pre-baked and cooled tart crust. Spread it evenly.
2. Bake the Tart: Bake in the preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and lightly golden brown on top. The center of the tart should be slightly jiggly but not liquid.
3. Cool Completely: Let the tart cool completely in the pan on a wire rack before removing it. This allows the filling to set properly and prevents it from cracking.
4. Refrigerate: Once cooled, refrigerate the tart for at least 2 hours before serving. This will further firm up the filling and enhance the flavors.

Preparing the Orange Glaze (Optional):

1. Combine Powdered Sugar and Orange Juice: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the tart but thin enough to drizzle.
2. Glaze the Tart: Drizzle the orange glaze over the cooled tart.
3. Garnish (Optional): Garnish with fresh orange zest, if desired.

Serving and Storage:

Serve the orange ricotta tart chilled. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftover tart in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.

Tips for Success:

• Use Cold Ingredients: Using cold butter and ice water when making the crust is crucial for creating a flaky texture. The cold butter creates steam during baking, which separates the layers of dough.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix only until the dough just comes together.
• Drain the Ricotta Well: Draining the ricotta cheese is essential for preventing a soggy filling. The drier the ricotta, the denser and creamier the filling will be.
• Bake Low and Slow: Baking the tart at a lower temperature for a longer period of time helps to prevent the filling from cracking.
• Let it Cool Completely: Allowing the tart to cool completely before serving is important for allowing the filling to set properly.

Variations:

• Lemon Ricotta Tart: Substitute lemon zest and juice for the orange zest and juice for a lemon-flavored tart.
• Chocolate Chip Ricotta Tart: Add 1/2 cup of mini chocolate chips to the ricotta filling for a chocolatey twist.
• Berry Ricotta Tart: Top the baked tart with fresh berries for a colorful and flavorful dessert.

Conclusion:

This isn’t just another dessert; it’s an experience. The Orange Ricotta Tart is a symphony of textures and flavors, a delightful dance between the creamy richness of ricotta and the bright, zesty tang of orange. It’s the kind of dessert that lingers on your palate, leaving you wanting just one more bite. I truly believe this recipe is a must-try for anyone who appreciates simple elegance and delicious, homemade goodness.

What makes this tart so special? It’s the perfect balance. The slightly sweet ricotta filling is incredibly light and airy, preventing it from feeling heavy or cloying. The orange zest and juice infuse every bite with a vibrant citrus aroma that awakens the senses. And the buttery, crumbly crust provides the ideal textural contrast, adding a satisfying crunch that complements the smooth filling. It’s a dessert that’s both comforting and sophisticated, perfect for any occasion, from a casual weeknight treat to a more formal dinner party.

But the beauty of this Orange Ricotta Tart lies not only in its taste but also in its versatility. Feel free to experiment with different variations to suit your preferences. For a richer, more decadent tart, try adding a layer of dark chocolate ganache to the bottom of the crust before pouring in the ricotta filling. The bitterness of the chocolate will beautifully complement the sweetness of the ricotta and the citrus notes of the orange.

If you’re looking for a lighter option, you can substitute part of the ricotta with Greek yogurt for a tangier flavor and a lower fat content. You could also add a handful of chopped almonds or pistachios to the filling for a nutty crunch.

Serving suggestions? The possibilities are endless! A simple dusting of powdered sugar is always a classic and elegant choice. But you could also top the tart with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of honey or maple syrup would also add a touch of sweetness and warmth. For a more festive presentation, consider garnishing the tart with fresh orange slices or candied orange peel.

And don’t forget the beverages! This tart pairs perfectly with a cup of strong coffee or a glass of chilled Moscato. For a non-alcoholic option, try serving it with a refreshing glass of sparkling water with a squeeze of lemon or lime.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s easy to follow, even for beginner bakers, and the results are truly impressive. The aroma that fills your kitchen as the tart bakes is simply divine, and the first bite is pure bliss.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I promise you won’t be disappointed. This Orange Ricotta Tart is a guaranteed crowd-pleaser, and it’s sure to become a new favorite in your household.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you’ve discovered along the way. Let’s create a community of bakers who share a passion for delicious, homemade desserts. Happy baking!