creamy orange-ricotta tart

M akes o n e 9 1/2 – i n c h ta r t; se r v es 1 2

1 5-oz. container whole-milk
ricotta (about 11/2 cups)
3 oz. cream cheese, at room
temperature
3/4 cup sugar
2 Tbs. unbleached all-purpose
flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
1 Tbs. orange-flavored liqueur
(such as Grand Marnier® or
Cointreau®) or orange juice
1 Press-In Cookie Crust (recipe
below; preferably vanilla or
chocolate), baked and cooled
Strips of orange zest or segments of blood orange, for
garnish (optional)

Using ricotta in addition to cream cheese gives this tart a fluffier, lighter
texture.

1. Position a rack in the center ofthe oven and heatthe oven to 350°F. In a
   medium bowl, combine the ricotta and cream cheese. Using an electric
   mixer, beat on medium speed until well blended and no lumps remain, about
   3 minutes. Add the sugar, flour, and salt and continue beating until well
   blended, about1 minute. Add the egg yolks, orange zest, and orange liqueur.
   Beat until justincorporated. Use a rubber spatula to scrape the filling into the
   crust and spread the filling evenly.
2. Bake the tart untilthe filling just barely jiggles when the pan is nudged, 30 to
   35 minutes. Let cool completely on a rack. Refrigerate the tartin the pan until
   chilled and firm, 2 to 3 hours. Serve garnished with strips of orange zest or
   blood orange segments, if you like. —Abigail Johnson Dodge

press-in cookie crust

M akes 1 c r ust fo r a 9 1/2 – i n c h ta r t

1 cup finely ground cookies
(ground in a food processor);
choose one from the following: about 35 vanilla wafers,
about 25 chocolate wafers, or
8 whole graham crackers
2 Tbs. sugar
11/2 oz. (3 Tbs.) unsalted butter,
melted

Alter the type of cookie you use and you can change the flavor profile of
your tart.

1. Position a rack in the center ofthe oven and heatthe oven to 350°F. Have
   ready an ungreased 91/2-inch fluted tart pan with a removable bottom.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well
   blended. Drizzle the melted butter overthe crumbs and mix with the fork or
   your fingers untilthe crumbs are evenly moistened. Putthe crumbs in the tart
   pan and use your hands to spread the crumbs so thatthey coatthe bottom of
   the pan and startto climb the sides. Use your fingers to pinch and press some
   ofthe crumbs around the inside edge ofthe pan to coverthe sides evenly and
   create a wall about a scant1/4inch thick. Redistribute the remaining crumbs
   evenly overthe bottom ofthe pan and press firmly to make a compactlayer.
   (A metal measuring cupwith straight sides and a flat base is good forthis task.)
3. Bake the crust until it smells nutty and fragrant(crusts made with lightercolored cookies will brown slightly), about10 minutes. Setthe baked crust on
   a rack and let cool. The crust can be made up to 1 day ahead and stored at
   room temperature, wrapped well in plastic.

tips for making the crust

• If you don’t have a food processor,
putthe cookies in
a zip-top bag
and crush them with
a rolling pin.
• Lay
a piece of plastic wrap over
the crumbs as you spread them
so they won’t stick to your hands.