Orange Ricotta Almond Tart

Orange Ricotta Almond Tart

Orange Ricotta Almond Tart



  • 1 1/2 cups (6 oz) blanched slivered almonds

  • 6 large eggs

  • 1 1/2 pounds well drained Ricotta (3 cups)

  • 1/2 cup sugar

  • Grated zest of 2 large oranges

  • 1/4 cup orange liqueur

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground nutmeg




  • Zest of 3 large oranges

  • 1 cup water

  • 1 cup sugar

  • 1/2 cup (4 oz) Creme Fraiche

  • Fresh mint leaves for garnish



  • Pre-heat oven to 350 degrees

  • Spread almonds on a cookie sheet and bake until light brown.

  • Remove and set on a rack to cool.

  • Reduce oven temperature to 325 degrees.

  • Grind almonds into a fine meal in a bowl or food processor.

  • Add the eggs, ricotta, sugar, orange zest,orange liquor, vanilla and nutmeg.

  • Process until well mixed, smooth, and fluffy.

  • 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.)

  • Pour the batter int the dish, filling almost up to the top of the pan.

  • Transfer to the oven.

  • Bake for 1 hour.

  • The tart will puff up while baking.

  • Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.

  • For the topping, peel the zest from the oranges and cut into long, very thin strips.

  • Be careful to remove only the peel and not the white pith underneath.

  • Combine the water and the sugar in a small saucepan.

  • Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour.

  • If syrup becomes too dry add a little more water.

  • Turn off heat and add cinnamon stick. Set aside.

  • Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup.

  • Reserve syrup and set aside.

  • Place 1 tablespoon of sugar on a piece of waxed paper.

  • Place the zest on the sugar an toss well to coat with sugar.

  • 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.