It is a good day to be in Denver!! We had an awesome weekend with our football team, the Denver Broncos, heading to the Super Bowl! I am sure everyone around the world knows about the Super Bowl now. They may not be familiar with the teams, but this year, our team made it!
My husband and I have been Broncos fans for a long time now and to see our team make it this year to the big game is extra sweet for us. All in all, it was a fantastic weekend. We had a lovely dinner party we attended on Saturday night where we enjoyed wonderful Algerian food and fabulous company, slept in on a lazy Sunday and then settled in to enjoy a great game with a winning result for us. Denver is on a high and our legalised marijuana has nothing to do with it!
I had originally scheduled this post for later on this month, but since Denver is seeing orange, it just seemed appropriate (Broncos colours are orange and blue) The whole city is pretty much orange, so I thought what better way to pay tribute than to post this Blood Orange and Ricotta Tart 🙂
I took this tart to our dinner party on Saturday night and I guess everyone liked it; there was only a little bit left. I tried a smidgen, mainly just the filling and it was quite delicious. The oranges were the best part, of course. Blood oranges are just gorgeous; their colour is quite magical. Their taste can be hit or miss, you can get a really sweet one and you can get some tart ones. I had a mix, so hopefully the tart had an even mixture of both. Just so no one would bite into a very tart blood orange, I did drizzle a small amount of orange blossom syrup over the top but that is completely optional and you can judge from your oranges if you wish to do so.
The tart was beautiful and all the beauty came from the fresh oranges; it’s amazing how much colour and beauty there is in nature without the need for artificial food colouring.
This would be a great dessert for any winter gathering and maybe even for a fancy Super Bowl party, where the colours and supporters will be in orange!
We are not Super Bowl party people. Everyone assumes that since I entertain a lot, that a Super Bowl party is always the biggest excuse for me to go game day, party food crazy. Nope, not for me. I had a couple in the early years and I learnt the lesson fast. I was stuck in the kitchen, didn’t watch the game and then when I could, a few who came along just for the food with no interest in the game, decided that I couldn’t possibly be interested in the game and kept me distracted the entire time. Never again. Trace and I enjoy game day by ourselves, in peace, though I can get pretty loud.
Serving size: 8
- 1 cup/225g ricotta cheese
- 3 eggs, organic large
- ½ cup/118ml heavy cream
- ½ cup/50g cane sugar, granulated
- 1 tablespoon orange blossom water
- 5-6 Blood oranges, peeled and sliced
- 2-3 Navel oranges, peeled and sliced
- orange blossom water syrup or honey, optional
- 1¾ cups/260g all purpose/plain flour
- 10 tablespoons unsalted butter, chilled, in cubes
- ¼ cup/50g sugar
- ¼ teaspoon salt
- 1 egg yolk
- 5 tablespoons heavy cream
- You will need an 11"/28cm removable bottom tart pan.
- Using a food processor pulse the sugar, salt and flour together.
- Add the butter pieces and pulse until they are broken into the flour and resemble big bread crumbs (or rub in with your fingers)
- Mix the egg yolk and 3 tablespoons cream together and add to the butter/ flour mixture. Pulse till it comes together but still crumbly or use your fingers.
- If it seems dry, add the rest of the cream.
- Tip it out onto a clean counter and work the mixture gently into a cohesive ball.
- Flatten into a disc and chill for up to 30 minutes.
- If you chill longer than 30 minutes then you will have to wait almost 40 minutes before it is pliable enough to roll out.
- I was able to roll it out without difficulty after about 15 minutes of chill time.
- Roll out to 14"/35cm circle.
- Lay the pastry circle into the pan and press in gently and cut off excess.
- Chill the lined pan in the freezer for about an hour or two.
- If you freeze the crust then you can blind bake it without beans.
- When you are ready to bake the tart, preheat the oven to 400℉/200℃.
- Place the frozen tart shell in then oven and bake for 10 minutes.
- If the pastry puffs, prick it slightly with a fork, careful not to tear.
- After 10 minutes and when the pastry shell looks set, remove and allow to cool for a few minutes.
- Meanwhile make the filling.
- Lower the oven temperature to 350℉/180℃
- Mix the ricotta cheese, sugar, eggs, heavy cream, orange blossom water together to form a smooth batter.
- Pour the batter into the cooling pastry shell and bake for 30 minutes or until the filling is puffy and set.
- Don't over bake.
- Check on the tart at 25 minutes and if it looks set, remove it and let it cool.
- Chill the tart overnight since it will be easier to slice, like a cheesecake.
- Before serving, arrange the sliced oranges decoratively on top of the tart.
- If your oranges are tart, drizzle some orange blossom water syrup or honey over the top.
Will you be watching the big game? And do you go to or have Super Bowl parties? I know American football is starting to take off in other countries; do you watch the Super Bowl at all? If you will be watching the game this year, I hope you will be wearing orange 🙂
Have a great week!