Ricotta Orange Tart
Saturday, December 14, 2024
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End your meal on a light note with this delicious ricotta and orange tart.
The ingredient of Ricotta Orange Tart
- 1 1 3 cups 200g plain flour
- 1 3 cup 50g icing sugar plus extra to dust
- 100g chilled unsalted butter cubed
- grated zest of 1 orange plus 3 tbsp orange juice
- 1 egg yolk
- 1 2 cup good quality orange marmalade
- 30g pine nuts
- 350g fresh ricotta
- 1 4 cup 55g caster sugar
- 1 tbsp orange flower water
- 2 eggs
The Instruction of ricotta orange tart
- process flour icing sugar butter and half the zest in a food processor to combine add yolk and juice and process until mixture forms a smooth ball enclose in plastic wrap and chill for 30 minutes
- grease an 11cm x 35cm rectangular loose bottomed tart pan roll out pastry on a lightly floured board until 3mm thick then use to line prepared pan trimming to fit chill for 15 minutes
- preheat oven to 180u00b0c line pastry with baking paper and fill with pastry weights or uncooked rice blind bake pastry for 10 minutes then remove paper and beans and bake for 5 minutes cool slightly
- process filling ingredients with remaining zest in a food processor to combine spread marmalade over pastry then cover with filling sprinkle with pine nuts and bake for 20 minutes until filling is starting to set and turn golden at edges cool slightly before removing from the pan serve dusted with icing sugar
Nutritions of Ricotta Orange Tart
fatContent: 530 341 caloriessaturatedFatContent: 25 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 63 grams carbohydrates
fibreContent: 39 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: 163 milligrams cholesterol