Wednesday, September 30, 2015

Almond Ricotta Tart

A lightly sweetened, orange scented ricotta tart topped with sliced almonds.

I wouldn't call this a lighter version of cheesecake at all because there's no resemblance. It's not dense, rich, and indulgent like a NY cheesecake, and it's not light and airy like a Japanese cheesecake. With its crumbly and soft texture, mild cheese flavor, and bright citrus note, it stands as its own thing!

Almond Ricotta Tart
recipe adapted from Food Wishes
recipe makes 1 9" tart

For the crust
See previous post

For the filling
1.5 cups whole-milk ricotta cheese
2 large eggs
1 large egg yolks
2 tbsp sugar
2 tsp maple syrup
3/4 tsp vanilla extract
freshly grated orange zest from 1 orange
1/8 tsp salt
1/3 cup sliced almonds

Bake for 45 minutes at 350F, or until just set (160 internal temp).

post bake
Adding the almonds were a good touch. It provided a nice textural contrast to the soft ricotta filling and also hid some of the imperfections of the tart. I wanted the almonds to toast darker and actually turned up the temp to 400F towards the end of the bake time for 5 minutes. The almonds didn't seem to be affected, but the tart resulted in a few cracks. Nbd. Almonds and a dusting of powdered sugar came to the rescue.

The steps to making the filling is ridiculously easy and can be done in one bowl in no time. Blind bake the crust, whisk together the filling, pour filling on crust, and bake. I chilled this tart overnight, so I can't comment on how it's like served warm/fresh out of oven.

The sweetness is subtle, but it's just right for my liking. The orange zest gave the tart a prominent but not overwhelming citrus flavor. It helps cut into the richness of the ricotta and lighten the tart overall.

Taste: 3 stars out of 5
Bright orange note and light cheese flavor.
Texture: 2 stars out of 5
Crust wasn't as flaky and crisp. Texture of filling was crumbly and not favored.

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