Ricotta Cheese, Hazelnut and Orange Tart Recipe

Name: Ricotta Cheese, Hazelnut and Orange Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 500 mL (2 cups) of ground hazelnuts; 250 mL (1 cup) of all-purpose flour; 60 mL (¼ cup) of sugar; 2 mL (½ tsp) of ground nutmeg; 1 mL (¼ tsp) of sea salt; 90 mL (6 tbsp) of unsalted butter, melted; 375 g (1 container) of Saputo Ricotta di Campagna cheese; 125 mL (½ cup) of sugar; 3 eggs; Finely grated zest and juice of two oranges, preferably Blood or Cara Cara varieties; 250 mL (1 cup) of 35% whipping cream; 60 mL (¼ cup) of powdered sugar; Chopped hazelnuts; Finely grated orange zest, or caramelized orange slices (optional, see note)

Ingredients

500 mL (2 cups) of ground hazelnuts
250 mL (1 cup) of all-purpose flour
60 mL (¼ cup) of sugar
2 mL (½ tsp) of ground nutmeg
1 mL (¼ tsp) of sea salt
90 mL (6 tbsp) of unsalted butter, melted
375 g (1 container) of Saputo Ricotta di Campagna cheese
125 mL (½ cup) of sugar
3 eggs
Finely grated zest and juice of two oranges, preferably Blood or Cara Cara varieties
250 mL (1 cup) of 35% whipping cream
60 mL (¼ cup) of powdered sugar
Chopped hazelnuts
Finely grated orange zest, or caramelized orange slices (optional, see note)

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 8

Instructions

Preheat the oven to 350°F. In a large bowl, combine the hazelnuts, flour, sugar, nutmeg, salt and butter. Using a 30 cm removable bottom tart pan, press the mixture onto the bottom and sides. Bake for 20 minutes, or until the crust is lightly golden. Remove from the oven and reserve.
In a food processor, combine the Ricotta cheese, sugar, eggs and orange zest until they are thoroughly incorporated. Pour into the crust. Bake for 25 to 30 minutes, or until the filling is set. Let the tart cool completely and refrigerate for up to 4 hours before serving.
To serve, whip the cream with the powdered sugar. Spread the whipped cream on the tart and sprinkle with chopped hazelnuts and caramelized oranges, if desired.

Desserts