Honey Ricotta Tart
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | ~1 hr @ 350° (plus cooling time) |
| Source | |
| Yield / serves | ~10 servings |
| Rating | (unrated) |
Ingredients
Pastry crust
- 1/2 c unsalted butter, at room temperature
- 3 T sugar
- 1 large egg yolk
- 1/4 t salt
- 1 c all-purpose flour
- 1/2 c fine cornmeal
Ricotta Filling
- 15 oz whole milk ricotta cheese
- 3 oz cream cheese, at room temperature
- 1/2 c heavy cream
- 1/4 c sugar
- 2 large eggs
- 1 large egg yolk
- 2 T honey
- 1 T finely grated orange zest
- 2 t pure vanilla extract
Preparation
Crust: Process butter, 3 T. sugar, egg yolk, and salt in a food processor, scraping down the bowl with a spatula as needed. Add the flour and cornmeal and pulse just until combined. Turn the dough out onto a floured surface and knead 2 to 3 times to bring the dough together into a ball. Press the dough into a flat disk, wrap in plastic film, and refrigerate until firm, about 30 minutes or up to 3 days.
Preheat the oven to 350 degrees F and position a rack near the center. Briefly knead the dough on a floured surface, then roll it onto a 12-inch round, keeping the work surface, dough, and rolling pin well floured and moving the dough frequently to prevent it from sticking. Work quickly, handling the dough as little as possible to keep it cool.
Use a flat, rimless baking sheet to transfer the pastry to a 10-inch fluted tart pan with a removable bottom, draping the pastry over the pan to center it. Push the pastry firmly into the bottom and sides of the pan, using dough scraps to patch any tears. If you find this soft dough difficult to work with, either chill it again or press pieces of the dough into place in the pan. Roll the pan firmly over the top of the pan to neatly trim the edge. Bake the crust for 20 minutes; it will not be fully baked. Set the pan on a rack to cool. Leave the oven on.
While the dough bakes, make the filling: Pulse the ricotta, cream cheese, cream, ¼ c. sugar, eggs, egg yolk, honey, orange zest, and vanilla in a food processor until completely smooth.
Pour the filling into the partially baked crust and bake until the filling is set, with golden brown spots dotting the surface, 35 to 40 minutes. Transfer the pan to a rack to cool until it is room temperature. When it is cool, remove the sides of the pan and transfer the tart with the base to a serving platter. Cut the crostata into wedges with a sharp knife and serve at room temperature.
Notes
Making the match: The abundant earthy and dairy flavors in this tart call for a medium-bodied wine with notes of honey and orange blossom. It pairs well with both ice wine and vin santo. Orange Muscat brings out the tart’s subtle orange flavor, while the delicious Chatea des Charmes Late Harvest Riesling (Niagara Peninsula, Canada) beautifully accentuates the tart’s honey and citrus undertones.
