- 1 cup (220 g) Caster sugarsuperfine
- 3 Blood orangethinly sliced
For almond pastry:
- 1 cup (160 g) Whole wheat flour
- ½ cup (80 g) Almond meal
- ½ cup (40 g) Quinoa flakes
- Âľ cup (130 g) Confectioners' sugar
- 125 g Unsalted butterchopped
- 2 Egg yolks
For ricotta filling:
- 2 cups (500 g) Ricotta cheesefresh
- ½ cup (80 g) Confectioners' sugarsifted
- 1 tsp Vanilla extract
Blood Orange Ricotta Tart
Win over your guests with this striking Blood Orange Ricotta Tart! Delightfully creamy ricotta filling in a buttery almond tart shell topped with caramelized blood orange slices and finished with a sweet orange syrup. This easy-to-make recipe is just perfect for any occasion!
It’s also great for a last-minute treat. Bake the almond tart shell in advance and store it for later use. Once the tart shell has cooled completely, you can store it in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month. On the day you plan to serve it, just caramelize the oranges and whip the ricotta filling. After that, you can follow all the assembly instructions.
To make the Blood Orange Ricotta Tart, you will need the following ingredients:
Steps to make Blood Orange Ricotta Tart
1 | Make almond pastry | 3 |
In a food processor, place 1 cup whole wheat flour, ½ cup almond meal, ½ cup quinoa flakes, ¾ cup confectioner’s sugar, and 125 g chopped unsalted butter and pulse until the mixture resembles fine bread crumbs. With the motor running, add 2 egg yolks and process until the dough just comes together. | ||
2 | Chill | 30 |
3 | Preheat oven | 5 |
Preheat the oven to 350 °F. | ||
4 | Coat orange slices with sugar | 2 |
5 | Bake orange slices | 15 |
6 | Roll dough | 2 |
7 | Lay pastry into tart pan | 15 |
8 | Bake tart shell | 20 |
9 | Prepare ricotta filling | 5 |
10 | Assemble | 3 |
11 | Serve | |
Recipe Reviews
Wonderful dessert! Thanks for sharing the recipe!
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