Subj : BH&G 2688
To   : All
From : Dave Drum
Date : Wed May 12 2021 16:23:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Ginger Ricotta Tart
 Categories: Pastry, Citrus, Cheese, Dairy
      Yield: 12 Servings
 
  1 1/2 c  All-purpose flour
      1 tb Fine chopped crystallized
           - ginger
      2 ts Sugar
    3/4 ts Salt
    1/2 c  Butter; cut up
      2 tb Ice water
      8 oz Pkg cream cheese; softened
    1/4 c  Sugar
      1 ts Vanilla
     15 oz Carton whole-milk ricotta
           - cheese
      2 lg Eggs
      1 tb Milk
    1/4 ts Salt
    1/4 c  Orange marmalade
           Orange slices (opt)
           Kumquat halves (opt)
           Orange marmalade; melted
           - (opt)
 
  For crust, place flour, ginger, 2 teaspoons sugar, and 3/4
  teaspoon salt in a food processor. Cover and process with
  on/off pulses until combined. Add butter. Cover and
  process with on/off pulses until mixture resembles coarse
  crumbs.
  
  With machine running, add the ice water in a slow, steady
  stream. Process about 15 seconds or until pastry begins to
  clump together but is still a bit crumbly.
  
  Gather flour mixture into a ball, kneading gently until it
  holds together. Wrap pastry in plastic wrap and chill for
        1    hour.
  
  Use your hands to slightly flatten pastry between two
  pieces of waxed paper. Roll pastry from center to edges
  into a circle about 13 inches in diameter. Remove waxed
  paper; wrap pastry circle around the rolling pin. Unroll
  into a 9" springform pan that has a removable bottom.
  Ease pastry into pan without stretching it; press onto the
  bottom and up the sides of the pan. Chill for 30 minutes.
  
  Set oven @ 350ºF/175ºC.
  
  Line pastry with a double thickness of foil. Bake for 10
  minutes. Remove foil. Bake about 15 minutes more or until
  golden. Cool on a wire rack.
  
  Increase oven temperature to 375ºF/190ºC.
  
  For filling, in a medium mixing bowl combine cream cheese,
  1/4 cup sugar, and vanilla. Beat with an electric mixer on
  medium to high speed until smooth and creamy. Beat in
  ricotta cheese, eggs, milk, and 1/4 teaspoon salt until
  combined.
  
  Pour filling into baked crust. Bake for 20 to 25 minutes
  or until the outer edges begin to puff and the center is
  set. Cool on wire rack for 2 hours (filling will continue
  to set). Cover and chill for at least 8 hours or until
  filling is firm.
  
  Using a small sharp knife, loosen crust from sides of pan.
  Remove sides of pan. Before serving, spoon 1/4 cup
  marmalade onto tart. If desired, top with oranges and
  kumquats; brush fruit with additional melted marmalade.
  
  TO MAKE AHEAD: Prepare crust as directed through Step 3,
  except chill pastry for up to 2 days or freeze for up to 1
  month. Continue as directed.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Any kid will run any errand for you; if you ask at bedtime." -- RedSkelton

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