Blood Orange and Ricotta Tart
Serves: 11
Delicious cookie crust tart filled with orange blossom water scented ricotta cheese cream and topped with vibrant blood oranges.
  • 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
Cookie Crust
  • 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
Cookie Crust
  1. You will need an 11"/28cm removable bottom tart pan.
  2. Using a food processor pulse the sugar, salt and flour together.
  3. Add the butter pieces and pulse until they are broken into the flour and resemble big bread crumbs (or rub in with your fingers)
  4. 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.
  5. If it seems dry, add the rest of the cream.
  6. Tip it out onto a clean counter and work the mixture gently into a cohesive ball.
  7. Flatten into a disc and chill for up to 30 minutes.
  8. If you chill longer than 30 minutes then you will have to wait almost 40 minutes before it is pliable enough to roll out.
  9. I was able to roll it out without difficulty after about 15 minutes of chill time.
  10. Roll out to 14"/35cm circle.
  11. Lay the pastry circle into the pan and press in gently and cut off excess.
  12. Chill the lined pan in the freezer for about an hour or two.
  13. If you freeze the crust then you can blind bake it without beans.
  14. When you are ready to bake the tart, preheat the oven to 400℉/200℃.
  15. Place the frozen tart shell in then oven and bake for 10 minutes.
  16. If the pastry puffs, prick it slightly with a fork, careful not to tear.
  17. After 10 minutes and when the pastry shell looks set, remove and allow to cool for a few minutes.
  18. Meanwhile make the filling.
  19. Lower the oven temperature to 350℉/180℃
  1. Mix the ricotta cheese, sugar, eggs, heavy cream, orange blossom water together to form a smooth batter.
  2. Pour the batter into the cooling pastry shell and bake for 30 minutes or until the filling is puffy and set.
  3. Don't over bake.
  4. Check on the tart at 25 minutes and if it looks set, remove it and let it cool.
  5. Chill the tart overnight since it will be easier to slice, like a cheesecake.
  6. Before serving, arrange the sliced oranges decoratively on top of the tart.
  7. If your oranges are tart, drizzle some orange blossom water syrup or honey over the top.
Nutrition Information
Serving size: 8 Calories: 522 Fat: 30g Saturated fat: 18g Unsaturated fat: 10g Trans fat: 1g Carbohydrates: 54g Sugar: 25g Sodium: 138mg Fiber: 4g Protein: 11g Cholesterol: 178mg
Recipe by Coffee and Crumpets at