Ricotta and Orange Tart

The Ricotta and Orange Tart is a delicious dessert that combines the freshness of citrus with the creaminess of ricotta. Here is the recipe to prepare this exquisite tart.

Ingredients

• 300 g of all-purpose flour
• 150 g of sugar
• 150 g of cold butter
• 1 egg
• 1 egg yolk
• The grated zest of 1 (untreated) orange

For the filling:

• 500 g of ricotta
• 150 g of powdered sugar
• 2 eggs
• Grated zest of 1 orange
• Juice of 1 orange
• Vanillin or vanilla extract
• A pinch of salt

Preparation

1. Start with the shortcrust pastry: mix the flour and sugar in a bowl, then add the butter cut into cubes and work with the tips of your fingers until you have a sandy mixture.
2. Add the egg, egg yolk, and the grated zest of an orange to the sandy mixture and work everything until you have a smooth dough. Form a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.
3. Meanwhile, prepare the ricotta filling: sieve the ricotta into a bowl and add the powdered sugar, eggs, orange zest and juice, vanillin, and a pinch of salt. Mix well until you get a smooth and homogeneous cream.
4. Preheat the oven to 180 °C (356 °F).
5. Take the shortcrust pastry out of the refrigerator, roll it out on a lightly floured surface, and line a previously buttered and floured tart pan.
6. Pour the ricotta filling over the dough and level the surface with a spatula.
7. Bake the tart for 40-45 minutes or until the surface is golden and the filling is set.
8. Allow to cool completely before serving.

Curiosity

This tart has roots in Italian pastry, and regional variations may include the addition of chocolate, candied fruit, or liqueurs to further enrich the flavor. The ricotta makes the filling particularly light and fluffy, while the presence of orange gives it a fresh and aromatic flavor, perfect for any season.