Fresh Orange Ricotta-Mascarpone Tart with Rosemary Crust

Yeah, I know that’s a mouthful.  But while this orange ricotta-mascarpone tart feels fancy, and like it should be fussy and difficult, it’s actually really simple.

While it’s not a traditional holiday dessert, I think it would be a perfect addition to Thanksgiving or other holiday meals because it’s so light…the opposite of the desserts you usually have.

The star in this ricotta-mascarpone tart is the fresh orange zest and juice giving a great citrus flavor.  I add the zest of half a lemon as well though, which brings a bit more of the tart citrus through…otherwise it can be a bit sweet.

And while it’s totally optional, adding fresh rosemary in the pastry crust really elevates the entire tart, and the rosemary and orange are a match made in heavy.  The herb flavor isn’t strong, just a hint that balances everything really nicely.

To get started, I find it easiest to make the pastry dough in a food processor.  If you’re going that route, put the flour, butter, sugar, and chopped rosemary in the bowl of the processor and pulse until the mixture starts to combine, and then add the egg yolk.

Keep pulsing until the mixture is in pea-size clumps.  Then add a bit of water as needed to bring it together (not too wet!).

If you don’t have a food processor, you’ll make this like a shortbread…use slightly softened butter instead and cream the butter and sugar, then add the other ingredients.

Transfer the mixture to your counter and work the dough with your hands until you get a smooth pastry dough in a big lump.  This should only take a minute, you don’t want to over-work it.

Lightly flour the counter and roll out the dough (it should be thinner than I show here, but I actually like thick crust).  Carefully transfer it a 10 inch round tart tin (or a long rectangular one like I used), with a removable bottom.  Place in the fridge to chill for 30 minutes.

My dough was pretty crumbly and I ended up needing to press it into the pan corners vs. it being a smooth sheet.

In the meantime, preheat the oven to 350 F and make the filling.  Put the ricotta and mascarpone in a large bowl (I use a stand mixer) and beat until smooth.

Add the sugar, eggs, orange juice, vanilla, almond extract, cinnamon, and all the citrus zest, and beat until thoroughly combined.  It will be pretty runny and that’s fine.

Pour the orange ricotta-mascarpone mixture into the prepared pastry case.

You’ll have a lot more filling than you need.  You can make more little tarts if you have extra dough, or even just bake it by itself (I filled a few extra ramekins for an almost soufflé type dessert).

Bake for 40 to 55 minutes, until the filling is set (will depend on your pan; start checking after 30 minutes).  You want it to have a slight wobble in the middle still.

Remove the tart from the oven and let it cool in the tin.  Once it’s fully cooled, sprinkle it with powdered sugar and serve.  I used this shaker and these cute stencils to make shapes.

This is crisp and silky, buttery and tart.  It’s a milder citrus than the whole lemon tart I made a while back, and I loved the entire thing!

Other citrus goodies and tarts you’ll love:

Adapted from Maria’s Italian Kitchen

Orange Ricotta & Mascarpone Tart with Rosemary Crust

Yield: 1 large tart

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

This delicious orange ricotta-mascarpone tart is simple and delicious, elevated with a little rosemary in the crust.

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Ingredients

• FOR THE PASTRY CRUST
• 12 tablespoons of cold, unsalted butter, cut in pieces
• 1/4 cup of granulated sugar
• 1 large egg yolk
• 2 cups of all-purpose flour
• I needed some water to make it come together
• Optional:  A bit of fresh rosemary, chopped finely
• FOR THE FILLING
• 2 cups of full-fat ricotta cheese
• 1 cup of mascarpone cheese
• Scant 1 cup granulated sugar
• 3 large eggs, beaten
• Grated zest from 1 medium orange and 1/2 lemon
• 1 teaspoon of vanilla paste or extract
• 1/2 teaspoon of almond extract
• 3/4 teaspoon of ground cinnamon
• 2 tablespoons of fresh orange juice
• Optional:  powdered sugar for dusting

Instructions

1. I find it easiest to make the pastry dough in a food processor (see notes below if you don't have one).  Put the flour, butter, sugar, and chopped rosemary in the bowl of the processor and pulse until the mixture starts to combine. 
2. Then add the egg yolk and pulse until the mixture is in pea-size clumps.  Then add a bit of water as needed to bring it together (not too wet!).  
3. Transfer the mixture to your counter and work the dough with your hands until you get a smooth pastry dough in a big lump.  This should only take a minute, you don't want to over-work it.
4. Lightly flour the counter and roll out the dough.  Carefully transfer it a 10 inch round tart tin (or a long rectangular one like I used), with a removable bottom.  Place in the fridge to chill for 30 minutes.
5. In the meantime, preheat the oven to 350 F and make the filling.
6. Put the ricotta and mascarpone in a large bowl (I use a stand mixer) and beat until smooth.
7. Add the sugar, eggs, orange juice, vanilla, almond extract, cinnamon, and all the citrus zest, and beat until thoroughly combined.  It will be pretty runny.
8. Pour the mixture into the prepared pastry case.  Bake for 40 to 55 minutes, until the filling is set (will depend on your pan).
9. Remove the tart from the oven and let cool in the tin.  Once cooled dust with icing sugar and serve.  I used some cute stencils to make shapes.

Notes

• If you don't have a food processor, make the crust like you'd make a shortbread...in a mixer use softened butter instead and cream the butter and sugar, then add the other ingredients
• This will make a lot more filling than you need; you can bake it by itself for a souffle-like dessert, or extra pastry crust for little tartlets

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