Am I alone in saying I’ve never had ricotta in a desert before? Have I been living under a rock this whole time I’ve been baking?
Well, regardless of that, ricotta is the main feature in todays tart recipe and I couldn’t be more excited to share this with you.
Now, I love me a bit of ricotta in pasta, it’s absolutely delicious so it had me curious to try it in a sweet form. I’ve never done anything like this before BUT that’s what baking is all about afterall, taking new ingredients and creating something super yummy.
That being said, I actually found the inspiration for todays bake on Pinterest. I saw a picture of a ricotta tart and it captured my attention very quickly. I just loved the sound of ricotta and orange together and it got my creative juices flowing.
So here we are, a ricotta and orange tart – ready for you to enjoy! If you’d like to get baking this yourself, the recipe is below;
Prep Time: 1Hour 30Minutes
Cook Time: 35-40 Minutes
Decorating Time: 15 Minutes
Overall Time: 2Hours 15Minutes
Ingredients You Need For Tart:
- 1 Ready-To-Roll Shortcrust Pastry
- 1 Jar Of Orange Marmalade
- 350g Of Fresh Ricotta
- 55g Of Caster Sugar
- 1tsp Of Orange Extract
- 2 Eggs
Ingredient You Need For Decorating:
- 50g Of Funcakes Orange Deco Meltes (https://www.hobbycraft.co.uk/funcakes-orange-deco-melts-250g/6449171002.html)
- 4 Daisy Sugar Cake Topper (https://www.hobbycraft.co.uk/baked-with-love-daisy-sugar-toppers-12-pack/6430611003.html)
- Gold Ball Sprinkles
- 3 Orange Segments
How To Make Tart:
- Firstly, gather together your equipment and ingredients and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, take your ready-to-roll shortcrust pastry out the fridge and on a floured surface, roll the pastry out until roughly 3mm thick.
- Next, transfer the pastry into a 9inch loose bottomed flan tin and carefully press the pastry into the tin.
- Now, line the pastry which is in the tin with baking paper and fill with pastry weights (or rice, depending on what you’ve got).
- Place the pastry into the oven and blind bake for 15 minutes.
- Take the pastry out the oven, remove the weights and baking paper and set aside to cool slightly.
- To make the filling, place 350g of ricotta, 55g of caster sugar, 1tsp of orange extract and 2 eggs into a food processor or blender and blend to combine.
- Once the pastry has cooled down slightly, spread the orange marmalade over the bottom of the pastry.
- Next, cover the marmalade with the ricotta filling.
- Now, place the tart into the oven for around 35 minutes until the filling is starting to set and the pastry turns golden brown around the edges.
- Take out the oven and allow to cool right down before taking the tart out the tin.
How To Decorate The Tart:
- Now that the tart is made, baked and cooled right down, it’s time to decorate.
- Place 50g of the orange deco melts into a microwavable bowl and in 30 second blasts, blast the chocolate until completely melted.
- Next, place the melted chocolate into a piping bag and snip a very small amount of the piping bag tip off, pipe the chocolate in the centre of the tart from one end to the other.
- Now, place 4 daisies onto the tart alongside a sprinkle of the golden balls.
- Finally, place some orange segments onto the tart.
That’s your Ricotta & Orange Tart prepared, baked and decorated ready for you to enjoy!
How god damn yummy does this look though? I wish you could all taste this tart through the screen, I think you’ll love it SO here’s me telling you to get baking this tart ASAP! you won’t regret it.
I know I say this a lot being that I try to make my bakes as easy as possible to make but guys! todays tart is ridiculously easy to make. It takes little time to prepare and the outcome is something else. I’m slightly obsessed (if you couldn’t tell already).
Let me know in the comments below if you make this tart yourself and if you do, what your thoughts are on it. are you a fan of ricotta being in deserts?
Sending you all tons of love & hugs as always,