Orange Ricotta Almond Tart
Orange Ricotta Almond Tart
Orange Ricotta Almond Tart
INGREDIENTS
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1 1/2 cups (6 oz) blanched slivered almonds
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6 large eggs
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1 1/2 pounds well drained Ricotta (3 cups)
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1/2 cup sugar
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Grated zest of 2 large oranges
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1/4 cup orange liqueur
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1 teaspoon pure vanilla extract
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1/2 teaspoon ground nutmeg
TOPPING
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Zest of 3 large oranges
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1 cup water
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1 cup sugar
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1/2 cup (4 oz) Creme Fraiche
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Fresh mint leaves for garnish
PREPERATION
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Pre-heat oven to 350 degrees
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Spread almonds on a cookie sheet and bake until light brown.
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Remove and set on a rack to cool.
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Reduce oven temperature to 325 degrees.
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Grind almonds into a fine meal in a bowl or food processor.
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Add the eggs, ricotta, sugar, orange zest,orange liquor, vanilla and nutmeg.
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Process until well mixed, smooth, and fluffy.
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Liberally butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate. (You could also use a a tart pan with a removable bottom.)
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Pour the batter int the dish, filling almost up to the top of the pan.
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Transfer to the oven.
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Bake for 1 hour.
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The tart will puff up while baking.
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Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.
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For the topping, peel the zest from the oranges and cut into long, very thin strips.
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Be careful to remove only the peel and not the white pith underneath.
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Combine the water and the sugar in a small saucepan.
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Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour.
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If syrup becomes too dry add a little more water.
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Turn off heat and add cinnamon stick. Set aside.
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Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup.
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Reserve syrup and set aside.
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Place 1 tablespoon of sugar on a piece of waxed paper.
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Place the zest on the sugar an toss well to coat with sugar.
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Place orange rind on the top of the tart and distribute evenly over the tart.
To serve, cut the tart into wedges. Place on serving plates, top with a dollop of Creme Frauche, and drizzle a reaspoon of the reserved syrup on top. Garnish with mint leaves.