Ricotta and orange tart. If you’re looking for an easy and delicious dessert, I recommend trying my tart-like cake with ricotta and orange filling.
A tart so good that in our house it didn’t even have time to cool because we finished it immediately.
You should know that I love desserts with lemon and oranges, citrus fruits in general are truly fabulous in desserts, and I always want to experiment with different ones.
Today I wanted to try making this tart with ricotta and orange cream, perfect for any occasion from breakfast to snack, and also ideal if you have guests for dinner and want to impress.
I suggest adding the grated zest of the oranges in the shortcrust pastry… try it, it will become even more delicious!
The ingredients must be of excellent quality: cold and fresh butter and untreated citrus fruits, please!
Also, don’t forget that the eggs must be at room temperature.
With a small addition of baking powder, it gives elasticity, which is why I call it Easy Soft Shortcrust Pastry.
An easy and quick recipe to prepare, what I love about this shortcrust pastry is that after a short rest in the fridge, it rolls out without cracking, so you won’t find it difficult to line a tart tin.
Ready? Shall we start preparing this delicious dessert together?
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Ricotta and Orange Tart
- 2 cups all-purpose flour
- cup sugar
- 4 oz butter (or 85 ml seed oil)
- Half teaspoon baking powder
- 1 egg (whole at room temperature)
- 1 lemon (organic, grated peel)
- 1 orange (organic, grated peel)
- 1 pinch salt
- 12 oz ricotta (fresh)
- cup sugar
- orange (juice of half and grated zest)
- 2 eggs
- as needed butter (to grease the pan)
- as needed flour (to dust)
- orange (sliced for garnish)
- powdered sugar (for dusting)
Tools
- Baking Pan
- Kitchen Scales
- Rolling Pin
- Bowl
- Parchment Paper
- Pastry Board
Steps for Ricotta and Orange Tart
Place the flour and baking powder in the center of a pastry board along with the butter cut into pieces and the grated zest of half a lemon and an orange. (Use untreated fruit).
(Cold butter from the fridge).
Begin to create fine crumbs with your hands, then add the sugar, continuing to work everything together.
Crack an egg and also add the salt.
(Eggs at room temperature).
At this point, handle it briefly just until it comes together.
A small but important tip: once it’s compacted, do not handle it further as it must not warm up.
At this point, wrap it in plastic wrap and place it in the refrigerator to firm up for about 30 minutes.
In the meantime, prepare the filling by working the ricotta with sugar, orange juice, and eggs until a smooth and lump-free cream is obtained.
Roll out the shortcrust pastry on a work surface between two sheets of parchment paper.
Butter the pan and lightly dust with flour.
Lay the shortcrust pastry in the pan.
Once a shell of shortcrust pastry is obtained, pierce it on the bottom with a fork.
Once a shell of shortcrust pastry is obtained, add the ricotta and orange cream filling.
Bake the dessert in a preheated oven at 350°F for about 40 minutes or at least until golden on the surface.
Once taken out of the oven and slightly cooled, place the dessert on a serving plate and dust with powdered sugar and decorate with orange slices.
Let your imagination run wild.
Enjoy your meal.
Tips
If your shortcrust pastry doesn’t come together but tends to crumble instead, it means it has gone wrong!
No worries: you can remedy it by adding one or two tablespoons of cold egg white or iced water and kneading again.
The tart can be kept in the refrigerator for about 3/4 days.
If you liked this recipe, click on many stars, thanks a lot.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
or on my page: https://www.facebook.com/gustoamoreefantasie
FAQ (Questions and Answers)
What if I use oil instead of butter?
Making shortcrust pastry without butter is very easy and quick, but you need to be careful in how you handle the ingredients.
You must work by hand; put the eggs, sugar, vanilla, salt, and oil in a bowl and beat everything with a fork.
Add the flour and baking powder little by little and knead with your hands to thoroughly mix all the ingredients.
At this point, turn the dough out onto the kitchen counter or pastry board and shape it into a smooth ball. Let it rest under an overturned bowl for at least half an hour in a cool place. Alternatively, roll it out between two sheets of parchment paper using a rolling pin and let it rest directly in the refrigerator).
After the resting time, you can use your shortcrust as a base for the tart.Can the pastry be frozen?
Just like traditional shortcrust pastry, the one without butter can also be frozen
Can I use whole wheat flour?
You can use whole wheat flour, but as it absorbs a lot, it may be necessary to use a slightly higher dose of butter or oil.
Is it possible to make the pastry the day before and use it the next day?
Yes, certainly, keep it in the refrigerator.
Can I substitute the sugar and in what quantities?
Instead of sugar, you can use 2 tablespoons of stevia or ½ cup of erythritol.
What ricotta should I use?
I used fresh dairy ricotta bought around the corner. You can buy the one you like best.
