Doing Ricotta cheese at home is pretty easy (click here for the recipe), and I used my own homemade Ricotta for this easy yet supremely delicious cheese tart. It’s subtly sweet and the texture is noticeably light. If you are using store-brought Ricotta cheese, do ensure that the whey is drained off completely. Put the cheese into a fine strainer, place it in the fridge and allow to drain off overnight.
You need –
For the base –
- Digestive biscuits – 180 grams
- Melted butter – 60 grams
For the filling-
- Ricotta cheese – 250 grams
- Cream cheese – 100 grams
- All purpose flour – 1 tablespoon
- Egg yolk – 2
- Zest of one orange
- Vanilla extract – 1 teaspoon
- Sugar – 1/2 cup
- Orange juice – 2 teaspoon
How to –
Grease a 8” inch tart pan with a removable bottom and set aside.
Crumb the biscuits and butter in a processor. Press down the crumb mixture into the bottom of pan and the sides. Refrigerate for an hour or until firm.
Pre heat the oven to 170c.
For the filling – In a bowl beat the ricotta n cream cheese until smooth n no lumps. In another bowl beat egg yolks and sugar together until light and fluffy.
Add the flour, zest, orange juice, cheese mix and beat until well combined. Pour the filling into the prepared crust and spread the filling evenly. Bake for 25 to 30 mins or barely wobbly.
Refrigerate the tart in the fridge for 2 hour or until firm.
Serve chilled n enjoy!