- 1 3/4 cups all purpose flour
- 2 1/2 teaspoons grated orange peel
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 15-to 16-ounce container ricotta cheese (preferably whole-milk)
- 3 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.
Italian ricotta pie is a dessert pie made from sweetened ricotta cheese with a simple crust. It is much lighter than cheesecake. There are both savory and sweet varieties of ricotta pie, but this one is a dessert pie and goes perfectly with a cup of coffee.
My nana made a really simple version, and I continue her tradition. This pie is not super sweet, and I like to add mini chocolate chips to mine and a simple topping of fresh fruit.
Caramelized Onion Tart
aramelized onions… need I say more? What’s a girl to do when she has a package of puff pastry staring at her each time she opens the door to her freezer? Well my friends, it’s your lucky day because I’m about to share with you an onion tart fancy enough to serve at your next dinner party and simple enough to enjoy at home any day you’d like.
There is something magical about caramelized onions. It reminds me of the stages of a caterpillar turning into a butterfly. With the help of butter and a few seasonings regular yellow onions transform into a soft heap of golden goodness. Can I get an Amen?! Who am I kidding, I’m preaching to the choir..you all already know how good caramelized onions are – my apologies. Adding them to a puff pastry base with a thin layer of ricotta cheese, this tart is a great one to add to your arsenal of versatile recipes to have on hand for any occasion. Enjoy!
Caramelize the onions along with the spices until they are soft and golden brown.
Mix the Ricotta cheese and the egg together to make the spread.
Fold the edges of the puff pasty in to make a nice outer crust all the way around.
Spread the Ricotta cheese mixture over the puff pastry evenly.
A cool option for summer, besides, this super easy ricotta dessert recipe doesn’t require any complicated components.
Take cold heavy cream, soft Italian curd cheese, sweetened condensed milk, and vanilla. Beat the cream until stiff peaks appear. The next step is to beat the cheese, milk, and vanilla now until the blend is even. Fold the peaky cream into the mixture, and freeze that substance for 4-6 hours. Done! Your summer confection is ready! Scoop it into the waffle cones or eat as it is - you decide. It is heavenly delicious anyway.
Candied Sweet Potato Ricotta Tart
Make the bottom crust: Combine the flour, sugar and salt. Cut the butter into small cubes and cut into the flour mixture using a pastry cutter, a food processor or your hands until the mixture resembles coarse crumbs no larger than a pea. Add the egg yolk and a tablespoon of water at a time until the mixture just comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Once chilled, roll out dough and turn into the bottom of a 9″ pie pan. Keep refrigerated while you prepare the rest of the ingredients.
Preheat oven to 375 degrees. Spread sweet potato slices on a baking sheet and toss with the brown sugar and oil using your hands until evenly coated. Arrange in a single layer on the pan, and bake for about 15 minutes, or until lightly caramelized around the edges. Remove from pan and let cool.
In a large bowl, combine the ricotta, granulated sugar, vanilla and spices. Pour mixture into the bottom of the pan with the bottom crust. Arrange the sweet potato slices on top. Sprinkle with additional cinnamon (optional). Bake at 375 degrees for about 35-40 minutes. Let cool at least 10 minutes before serving.
Ricotta and Honey Tart
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Honey and lemon zest flavor this tart made with ricotta cheese. A crisp crust and crunchy almond topping sandwich the creamy filling.
What to buy: Store-bought ricotta works fine in this recipe, or you could make your own.
Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dessert.
Game plan: Drain the ricotta of excess moisture by placing it in a fine-mesh strainer set over a bowl. Cover with plastic wrap, weigh the cheese down with a heavy object, and refrigerate overnight.
Classic Sicilian Cannoli
These shatteringly crisp fried pastry shells filled with a creamy sweet ricotta mixture appear at carnival time around Sicily. Cannoli often come with chocolate chips, dried fruit, nuts, or even sprinkles on the ends for both presentation and flavor. A cannoli mold will create the proper shape, but you can roll them around something cylindrical if you don't have the molds.
Can I freeze my ricotta cheese?
Freezing your ricotta cheese seems to be a good option if you can&rsquot finish a whole container of it. Sargento Ricotta cheese, in particular, can be kept in the freezer for up to two months. However, it must be kept in mind that freezing your ricotta cheese may affect its texture and taste.
It is best to cook your ricotta cheese before putting it in the freezer instead of freezing it by itself. You can also use the whole pack and then consider freezing the leftovers. Otherwise, you&rsquoll be dealing with an altered texture.
Recipe: Lemon Ricotta Tart
If you have seen some of my other recipes, you know my love affair with lemons. I love lemon anything. Be it in savory or sweet dishes, anything with lemon is sure to go well with me. This recipe is a family favorite because it’s super easy to prepare, there’s no pre-baking of the crust and the filling literally takes less than 5 minutes to put together. Plus, the main ingredient is ricotta, another family favorite.
The hardest part of this tart is the rolling out of the dough and carefully adding it to the pan. They key with that is making sure you have a reasonably cold crust. I refrigerate the crust for a minimum of 1 hour, but you could certainly let it go longer. Prep the crust in the morning, run a few errands and bake the tart upon returning home. The other key step is making sure you don’t overbeat the filling. With 4 eggs in the mix, this can easily go from just right, to a watery, soupy mixture in no time, so just make sure to not overbeat.
I decorate it very plainly with just a few lemon slices and some powdered sugar. You could add strawberries, blueberries or some whipped cream just upon serving. It’s wonderful when eaten within the same day, but if you don’t serve the entire tart at once, this needs to be refrigerated.
Ingredients for the crust:
3 tablespoons granulated sugar
1 /4 teaspoon baking powder
4 tablespoons butter , cold and cut up in dices
1 15 oz container whole milk ricotta (if the ricotta is watery, drain for 15 minutes)
Or bake something chocolatey
If you&rsquore not in the mood for fruit, ricotta is friends with chocolate too! Try this chocolatey Chocolate Ricotta Muffins.
If you really want to go for it, Cake Whiz made these Ricotta Cheese Chocolate Chip Cookies that&rsquos just to-die for.
(Up next &ndash don&rsquot feel like dessert? Make savoury ricotta dishes!)