Hi, I am Lilly Mathuse and this tart is the kind of thing I make when I want dessert that feels homemade but not sloppy. It is cozy like your favorite jumper with a couple of surprise sparkly threads. Creamy ricotta meets bright blood orange and a nutty crust so it feels a bit grown up without being precious.
What makes it sing is the almond pastry crust recipe I use. It blends whole wheat flour and quinoa flakes with almond meal so you get something wholesome that still tastes indulgent. The filling whips up light and airy and the caramelized orange slices add sticky, syrupy brightness that keeps every bite lively. I first tinkered with this idea at a Berlin market and then brought it home to Bristol, where Ellie approved with dramatic enthusiasm. It is elegant yet forgiving and great for busy cooks who want impact with minimal fuss.
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!
You do not need a fancy setup. A food processor makes life easier for the pastry, a rolling pin helps flatten the dough, parchment paper saves clean up, and a tart pan with a removable base makes serving simpler. I use a rectangular pan about fourteen by four and a half inches but a round one will work fine too. A stand mixer or electric hand mixer is handy for baking with ricotta so the filling becomes light without you elbowing it by hand. Also keep a sharp knife, baking sheets, a fork for pricking the base, and some dried beans or baking weights for blind baking.
Chill the dough properly. Cold dough is easier to roll and bakes into a base that is crisp but tender. I learned this the hard way once when I rushed and ended up with a messy lump. Now I always plan the chill time and it pays off.
Coat the orange slices in caster sugar before baking so they get a glass jacket of caramel instead of just drying out. Flip them halfway so both sides caramelize evenly and keep the syrup from the tray to drizzle over the finished tart. For the pastry, add the egg yolks while the processor runs so the dough comes together fast without overworking. That avoids a tough crust and gives you a nutty whole wheat pastry that tastes wholesome but is not too heavy.
When whipping the ricotta, beat it for about four to five minutes with sifted confectioners sugar and vanilla extract. This brings air into the cheese and breaks down curds into a silky filling. If your ricotta is watery, drain it briefly in a sieve first. I once made a batch that was grainy. Actually scratch that. It was more lumpy than grainy. Either way, straining helped.
Spoon the filling into a fully cooled shell and arrange the caramelized oranges on top, finishing with a drizzle of their syrup and a scatter of chopped almonds if you like a bit more crunch. Let it rest so the layers settle. It keeps the textures distinct and the flavors clean.
Zesty Lemon Swap Imagine swapping blood oranges for lemons. Using thin lemon slices coated in sugar and baked until caramelized gives a brighter, more puckery finish. It turns the tart into something that tastes like summer in a bite and is perfect for afternoons when you want a lighter finish.
Nutty Boost with Pistachios Add chopped pistachios to the crust and sprinkle on top for a green pop and extra crunch. The pistachios add healthy fats and a mild sweetness that pairs nicely with the citrus. If nuts are a problem, toasted seeds are a good swap.
Berry Infusion Layer fresh berries under the ricotta filling for bursts of tartness and color. Raspberries or blueberries work well and add moisture that plays nicely with the ricotta and oranges. I tried this for a potluck and it vanished fast.
Slice into neat rectangles and dust with a little confectioners sugar for a pretty plate. A dollop of whipped cream or a spoonful of Greek yogurt balances the tartness if you want extra creaminess. For drinks try Earl Grey tea whose bergamot notes echo the citrus, or a light Moscato for a sweeter pairing. For a casual crowd serve smaller portions with vanilla ice cream so kids like Ellie feel it is a treat.
If you are new to baking, this is a friendly place to start. Pulse the dry ingredients with the butter first, then add the yolks slowly so the dough comes together without lumps. If the dough feels dry add a teaspoon of water. Assemble cool components to avoid a soggy base. Take your time and breathe. You do not need to be perfect to make something tasty.
Quinoa flakes are flattened quinoa grains similar to rolled oats. They add texture and a subtle toasty note to the whole wheat pastry. If you cannot find them, swap with oat flakes or toast them first to add depth. The tart still works well with either option.
When baking with ricotta, the trick is to whip and aerate it. Beat the ricotta with sifted confectioners sugar and vanilla for several minutes until very light. Taste and adjust, and strain if it seems watery. For a silkier finish add a splash of cream but go slow so the filling does not get runny.
Yes. Bake the shell and the orange slices a day ahead and store separately. Assemble just before serving so the crust stays crisp and the oranges keep their shine. I do this on busy days and it saves a ton of last minute stress.
You can adapt it. For gluten free, use a suitable flour blend and check that quinoa flakes are certified gluten free. For vegans try plant based ricotta and vegan butter. It will change the texture a bit but the idea of a creamy citrus tart still holds.
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!
Vegetarian Recipes
