Lemon and Orange Ricotta Tart

IMG_1897 IMG_1906 IMG_1909Beautiful and sunny day outside. The perfect time for gardening and relaxing with a fresh lemonade, reading a book The Gourmet or titillate my palate with a sweet dessert like a Lemon and Orange Ricotta Tart, my contribution to the party today! A beautiful, delicious Tart for a special Birthday Party.

This is a very special Fiesta Friday  this week, this is  Angie’s Birthday, our grateful hostess. If you have no yet join Fiesta Friday I advise you to come 🙂

Thanks to our co-host Suzanne from apuginthekitchen and Sue from from Birgerbird for co-hosting this special Fiesta Friday this week!

I discovered the recipe behind the box of my Ricotta cheese pot, this is not the first time that I make this recipe but with the time I made some changes from the original recipe.

Serves: 8/10 Slices

Ingredients: (for the crust/pâte sablée)

  • 300g of wheat flour
  • 125g of soft butter
  • 100g of icing sugar
  • A pinch of salt
  • 1 egg
  • 25ml of water

Procedure:

  • In a bowl add the flour, the salt and the icing sugar, (you can do the same procedure with a food processor).
  • With your fingertips, start to mix the dry ingredients.
  • Add the butter and mix until combined, (the pleasure of baking is when you feel the texture of the ingredients between your fingers).
  • Add the egg and mix until the dough becomes assembled.
  • Slowly add the water and mix until it holds a perfect ball (maybe more or less depending the flour and the size of the egg).
  • Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  • After 30 minutes remove the dough from the fridge.
  • Grease a deep pie pan, (my tart pan is 26 cm long and 4cm deep).
  • Roll your dough between two big sheets of parchment paper or plastic wrap.
  • With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
  • Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
  • Preheat the oven to 180C degrees.

Ingredients: (for the filling)

  • 500g of ricotta cheese
  • 100g of icing sugar
  • 3 eggs
  • Zest of 2 lemons
  • Zest of 1 orange

Final Procedure:

  1. In a bowl add the ricotta cheese and the icing sugar.
  2. Mix the 2 ingredients together.
  3. Add the eggs one by one and mix.
  4. Add the zest of 2 lemons and the zest of 1 orange.
  5. Mix with a spatula.
  6. Spread into the bottom of the crust the filling and bake for 45 minutes.
  7. Remove from the oven when the crust is golden brown, allow to cool for 30 minutes and refrigerate for 2 hours.
  8. Serve with a tea or a coffee.

This tart is tasty with a cup of tea and flavorsome with lemon and orange zest.

Bon Appétit.

68 thoughts on “Lemon and Orange Ricotta Tart

  1. Pingback: Fiesta Friday Birthday Edition (FF39) | The Novice Gardener

  2. This looks amazing, Linda! I love the flavour of ricotta with citrus fruit – there is something very cheering about oranges I think, especially in the darker months.

    • Thank you very much, Suzanne 🙂 The tart with Ricotta cheese is very moist and soft. I wanted to prepare the crust with a puff dough but I’m still learning (difficult dough). Thank you for co-hosting this week Fiesta Friday!

  3. This is just beautiful julianna and thank you so much for bringing to this week’s FF! It really looks like it ought to be in a . . . MAGAZINE!!!

  4. This looks so good! I’ve been meaning to make lemon & ricotta pancakes, but wouldnt it just be so much better in a tart like this??? Wow. Lovely photos too.

    • Thank you, Amanda 🙂 I have always Ricotta or Faisselle in my fridge to make easy simple dessert for the family. Don’t laugh, I’m still a novice to make pancakes, I would love to see your recipe. Have a nice week!

  5. It appears I’m stilling playing “catch-up” on your posts, Linda…sorry. 🙂
    This tart sounds fabulous! I love the combination of ricotta and citrus in all of it’s forms and this tart looks like a real winner… delicious!

    • Nancy, this recipe is really delicious. Usually I don’t trust the recipe behind the box but I was so curious to try this one. I was surprised how tasty was this Ricotta tart. Don’t be sorry, I’m flattered 😀

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