This ricotta orange tart is as wonderful as it is refreshing. Created with our award winning ricotta cheese and ingredients already in your home.
15 oz container whole-milk Montea Taranto Ricotta (about 1-1/2 cups)
3 oz. cream cheese, room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
1 Tbs. orange-flavored liqueur (such as Grand Marnier or Cointreau) or orange juice
1 Press-In Cookie Crust, baked and cooled
Strips of orange zest for garnish
Press, bake and cool cookie crust (follow cookie crust directions on package)
Preheat over to 350 degrees (use center rack).
In a medium bowl combine ricotta and cream cheese.
Combine with electric mixer on medium speed until well blended and no lumps remain.
Add in sugar, flour and salt.
Continue to beat until well blended.
Add in egg yolks, grated orange zest and orange liquor (or orange juice).
Beat until all ingredients are completely blended.
Pour filling into pie crust, scrape bowl and spread evenly.
Bake tart 30 to 35 minutes until the filling barely jiggles when the pan is nudged.
Remove from oven and cool completely on cooling rack.
Refrigerate tart in the pan for 2 to 3 hours before service.
Serve garnished with strips of orange zest.