Author Notes
Blood oranges always remind me of ski expeditions in the Alps when I was in boarding school in Switzerland. We would receive a brown bag lunch with a tartine of crusty baguette with butter and ham and a sweet blood orange.
The ricotta pie recipe comes from the Marion Cook, mother of my best friend during my teenage years
. She died a long time ago but I have memories of her ricotta pie topped with luscious strawberries being eaten in the backyard of their suburban New Jersey home.
I married these two wonderful food memories to create my Blood Orange Ricotta Tarte. —belgazou
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Ingredients
- Tarte Crust and Candied Blood Oranges
-
5
Blood oranges
-
1 1/2 cups
water
-
1/2 cup
sugar
-
1/2 cup
ground lightly roasted skinless hazelnuts
-
2 ounces
good quality dark mint chocolate
-
2 cups
ground hazelnuts (roast before finely chopped))
-
2 cups
gingersnaps(processed to a crumb size)
-
6 tablespoons
melted salted butter
-
4 teaspoons
orange liquor-Grand Marnier
- Tarte Filling
-
2 pounds
whole ricotta
-
1/2 cup
white sugar
-
3
medium/large eggs
-
2 tablespoons
anise or orange liquor or vanilla
-
1 tablespoon
finely chopped blood orange zest
Directions
-
Candied blood orange segments by
Slicing into 1/4" rounds
Boil water with sugar
Place orange slices flat in one layer
Boil for 5-10 minutes turning occasionally
Reduce heat to medium -cook until liquid is low and syrupy
Remove from pan onto parchment and let cool
Melt chocolate in a double boiler
Gently roll segments in chocolate until outer rim is coated
Roll in mound of hazelnut until the chocolate rim is coated
Set aside until tarte is ready to be garnished
For crust :
Mix chopped hazelnuts and gingersnaps in medium bowl
Add the liquor to the melted butter and blend
Add butter mixture to hazelnut/gingersnaps
Mix well
Place the mixture into a 9" tarte pan and gently press
it down starting in the center of the pan and radiating outward..than take more and press into the sides of the
pan.
Bake in a 350 degree oven for 10 minutes or until lightly
browned.
-
Ricotta Filling
Mix ricotta with sugar and than mix in lightly beaten eggs
Add flavoring
Place into cooled tarte crust
Bake at 350 degree about 20-30 minutes until firm
Cool completely before arranging candied blood orange
segments on top.
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