The ricotta and tangerine tart is a cake I made with an oil-based shortcrust pastry and a filling of ricotta and tangerine marmalade.
Needless to say that the lightness of this shortcrust perfectly matched with the chosen jam and ricotta. And then the aroma coming from the oven while the cake was baking was something wonderful, with the citrus jam and the shortcrust flavored with orange zest, you can imagine…
But, rather than just imagining, let’s get to work and prepare it together.
Here are some other shortcrust cake recipes, click on the red text:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to make this recipe
- to taste marmalade (I used tangerine, adjust the amount to your taste)
- 5.3 oz ricotta
- to taste orange zest (grated to flavor the shortcrust)
- to taste lemon zest (grated to flavor the ricotta)
- 1.8 oz sugar (you can go up to 2.5–2.8 oz for a sweeter shortcrust)
- 2 eggs
- 3 oz seed oil
- 1 pinch fine salt
- 10.2 oz type 1 flour (you can also use all-purpose or plain flour)
- 1.8 oz cornstarch
- 0.3 oz baking powder
Tools
You will need a cake pan, a rolling pin to roll out the dough, and a pastry wheel if you want to make the strips. For other decorations, you’ll need cookie cutters.
Steps
In a bowl, let’s mix the eggs and sugar. Add also the orange zest. Then add the oil and a pinch of salt. Stir well to mix everything together.
Add the 1.8 oz of cornstarch, if you don’t have it, potato starch will work too and then I added the vanilla baking powder.Mix and incorporate the flour to create our dough. You will see that you will get a soft and smooth dough, which will roll out perfectly in your pan.
I let the dough rest in the fridge for half an hour, but know that if you don’t have time, nothing will happen, you can safely skip this step since it’s an oil-based and not butter-based shortcrust.
Let’s take the dough and roll it out with the rolling pin on parchment paper or directly in a greased and floured baking pan. Prick the bottom of the shortcrust with a fork. Always keep a bit of dough aside for decorations.Now mix the ricotta with the grated lemon zest. I didn’t add any sugar, but if you prefer, add 1 or 2 tablespoons.
Everything is ready to spread the filling on the cake
Proceed with a layer of tangerine marmalade, a layer of ricotta, and then a bit more marmalade on top as desired. Create strips or decorations with the shortcrust as you like best.
Preheat the oven to static mode 347°F and once at temperature, bake for about 27 minutes. Always do the toothpick test to check if it’s cooked before removing from the oven.Once ready, you can eat it warm or completely cooled.
I really like it warm.
Happy baking.
Storage
The cake can be stored in the fridge for a few days. Before consuming, let it sit at room temperature for a few minutes.
FAQ (Frequently Asked Questions)
Will you recreate my ricotta and tangerine tart?
I hope you like it and it wins you over as well. If you wish, you can also find my adventures and recipes on my INSTAGRAM page. Follow me
