Orange and ricotta tart

I was in a bad mood yesterday, nothing seemed to work for me.

I went shopping and I forgot my wallet on the coffee bar table (which thankfully the bar owner put it away for me!), I twisted my ankle on the stairs and finally when I came home I remembered I left beans cooking on the stove and I forgot to switch off the gas before leaving.. a little longer and the house would have been on fire.. and then I would have been in serious trouble!! I cleaned it all up so nobody in the house would realize what happened (well until they read this).

Today got off to a better start!! I baked an orange tart with a filling of ricotta using a perfumed organic orange and lemon; the zest gave off an uplifting perfume around the house so you can imagine how delicious this cake was.

When making the shortcrust pastry shell make sure you work your ingredients quickly without handling the mixture too much to avoid overheating; you want a crunchy and crumbly pastry and this will help in achieving this.

  • Prep Time : 25 minutes
  • Cook Time : 40 minutes


  • flour – 250 g -2 cups
  • butter – 120 g – 1/2 cup
  • eggs – 3
  • caster sugar – 150 g – 3/4 cup
  • confectionery sugar – 3 tbsp + extra to sprinkle
  • salt – a pinch
  • orange organic or unwaxed – 1
  • lemon zest organic or unwaxed – of 1 lemon
  • ricotta cheese – 500 g – 2 + 1/2 cups
  • candied orange rind – (optional)
  • vanilla essence – 1 tsp


Make the pastry by putting the flour in a heap on your work surface.  Make a hole in the middle and add one egg, salt, confectionery sugar and the butter cut into cubes.

Quickly incorporate the ingredients with your hands and form a ball then put it in the fridge for 30 minutes wrapped in cling film.

Using a rolling pin flatten the dough 1/2 cm thick and lay it in a greased round mould. I have used a mould of 20 cm diameter.

Prick the base with a fork.

In a bowl mix (0r you can use a processor if you wish) the ricotta, the zest and the juice of the orange, the zest of the lemon, the sugar, the vanilla essence, the 2 remaining eggs to make a creamy mixture.

Pour it in the mould on the pastry and bake at 190 C for 40 minutes.  If you find that the filling is still too soft leave it in the turned off oven for a little longer with the door ajar.

Sprinkle with icing sugar and decorate with candied orange zest if you wish.


18 thoughts on “Orange and ricotta tart

  1. So sorry you had such a bad day, Alida. I hope your ankle os on the mend:) I suppose it could have been a whole lot worse though.

    Your tart looks magnificent! I love the rustic look of the pastry crust and I can just imagine the sweet and sunny fragrance of the citrus. Thank you so much for sharing, Alida…Here’s wishing you a better rest of the week!!!


  2. Mi dispiace per ieri, purtroppo capita di dover passare dei momenti no in alcuni giorni! L’importante che oggi va meglio, hai preparato una crostata stupenda! Adoro la ricotta, mi piace la tua versione al profumo d’arancia, bravissima! Un abbraccio!


  3. Dear Alida, Oh what a day you had. But we all have days like this, and you did what I would have done, start fresh in the morning and bake something. That always makes me feel better and grounded. I do hope that your ankle is getting better and your day is the best ever. What a lovely and scrumptious “Orange and Ricotta Tart” you have shared. It looks so moist, creamy, and I could just smell the aroma of the oranges. This one is a great tart and I have to try this. Hope that you have much better days ahead. Dottie πŸ™‚


    1. Oh much better today Dottie, as you say we all have days like these from time to time.. better not too many eh! πŸ˜‰


  4. Another winner, Alida!

    Some days are like that; you must forgive yourself and move ahead. Lucky for us, when you move ahead, we all enjoy the results!


  5. Ciao Alida! Sorry to read you were having a bad day the day before you made this cake. Hope your ankle is better. Comunque…che bella torta! Lo faro’ sicuramente……buona serata! Ciao, Diana.


  6. What a magnificent tart… just gorgeous. Bad days are just the worst, but a slice of this would quickly transform one of mine! Thanks so much for joining us this month for Simple and in Season.


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