Ingredients
- 15 -oz. container whole-milk ricotta (about 1-1/2 cups)
- 3 oz. cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 Tbs. unbleached all-purpose flour
- 1/4 tsp. table salt
- 3 large egg yolks
- 1 Tbs. finely grated orange zest
- 1 Tbs. orange-flavored liquer (such as Grand Marnier or Cointreau) or orange juice
- 1 Press-In Cookie Crust, baked and cooled (I like vanilla or chocolate wafers for this tart)
- Strips of orange zest or segments of blood orange, for garnish (optional)
- Press-In Cookie Crust
- by Abigail Johnson Dodge
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- Yields one crust for one 9-1/2-inch tart.
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- 1 cup finely ground cookies (ground in a food processor); choose from one of the following: about 25 chocolate wafers, 8 whole graham crackers, or 35 vanilla wafers
- 2 Tbs. granulated sugar
- 1-1/2 oz. (3 Tbs.) unsalted butter, melted
- Tip: I prefer Nabisco Famous Chocolate Wafers, Honey Maid Grahams and Nilla Vanilla Wafers for these crusts. If you don't have a food processor, put the cookies in a zip-top bag and crush them with a
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- Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.
- In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
- Bake the crust until it smells nutty and fragrant (crusts made with lighter-colored cookies will brown slightly), about 10 min. Set the baked crust on a rack and let cool. The crust can be made up to
Preparation
Step 1
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, orange zest, and orange liqueur. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of orange zest or blood orange segments, if you like.