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:
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.
Turn the dough out onto a lightly floured surface and gently bring together to form a ball. Flatten the dough ball into a disc, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 350 °F.
In the meantime, place 1 cup caster sugar on a tray. Press the blood orange slices into the sugar, making sure both sides are evenly crusted with the sugar coating. Arrange the slices on 2 parchment-lined baking sheets.
Bake the orange slices, flipping halfway, for 15 minutes or until caramelized. Remove from the oven and set aside.
Meanwhile, roll the chilled dough disc to ⅛-inch thickness between 2 sheets of parchment or wax paper.
Lay the pastry into a lightly greased 14- x 4.5-inch rectangular fluted tart pan with the removable bottom. Trim the edges and prick the base in several places with a fork. Chill for 15 minutes.
Line the pastry with parchment paper and fill with dried beans or baking weights. Bake for 10 minutes, then remove the paper and weights, and bake for another 10 minutes or until the pastry is dry and golden. Remove the tart shell from the oven and set aside to cool completely.
While the tart shell cools, place 2 cups fresh ricotta cheese, ½ cup confectioners’ sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or use an electric hand mixer) and whip for 4–5 minutes or until light and fluffy.
Spoon the ricotta filling into the cooled tart shell and top with the caramelized blood orange slices, drizzling with the syrup from the baking sheet.
Slice and serve!
Looking for an easy dessert to round out your meal? This Blood Orange Ricotta Tart is a pretty and delicious dessert that’s simple to prepare. It’s lightly sweetened, creamy and finished with caramelized oranges. Try out this recipe and share your feedback in the comments!
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