Bring the essence of holiday pine into the kitchen with this festive tart, a creamy combination of pine nuts, ricotta cheese and orange zest.
Ingredients
Pine Nut Crust
1 3/4 cup all-purpose flour
1 cup pine nuts
1/2 cup unsalted butter, melted
3 Tbsp sugar
Ricotta Filling
6 Tbsp sugar
3 Tbsp water
1 1/4 cup ricotta cheese
3/4 cup cream cheese
2 large eggs
3 large egg yolks
1 1/4 cup pine nuts, toasted
3 Tbsp orange zest
Method
- Preheat oven to 350°F.
- Mix together ingredients in food processor. Pulse until a crumbly dough forms.
- Press dough into a 11″ tart pan and refrigerate for 30 mins until firm.
- Line tart shell with aluminum foil and place pie weights inside. Bake for 15 mins. Allow to cool.
Ricotta Filling
- Over medium heat, combine water and sugar until a syrup forms.
- Combine ricotta, cream cheese, orange zest, eggs, yolks and 1 cup toasted pine nuts in food processor. Pulse until smooth.
- Pour syrup into processor. Blend.
- Fill tart shell with custard and bake for 30-35 mins until golden brown.
- Garnish with remaining toasted pine nuts.
Yield 8 servings