Ricotta Cheese Tart with Candied Orange Peel

Total Time
1 hr 40 min
30 min
1 hr 10 min
Candied orange peel sprinkled along the rim of the pie is an easy, impressive, and tasty garnish.


reduced fat vanilla wafer(s)

10 item(s)

part-skim ricotta cheese

3 cup(s)

powdered sugar

¾ cup(s)


2 large

egg white(s)

1 large

orange-flavored liqueur

½ fl oz, or 1 teaspoon orange extract

lemon zest

1 Tbsp, grated

candied fruit

tsp, orange variety (optional)


  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray. Sprinkle the cookie crumbs evenly in the bottom of the pan.
  2. Puree the ricotta with the confectioners’ sugar in a food processor. Add the eggs, egg white, orange liqueur, and lemon zest; pulse just until blended.
  3. Pour the cheese mixture on top of the crumbs in the pan; spread evenly. Bake until the center jiggles slightly, about 1 hour 10 minutes. Let cool in the pan on a rack about 1 hour. Refrigerate at least 4 hours or up to overnight.
  4. Remove the tart from the pan. Sprinkle with candied orange peel (if using). Yields 1⁄8 of pie without candied orange peel per serving.


Here’s how to make it: Remove the peel from 2 medium oranges; cut into 1⁄4-inch-wide strips. Combine the orange peel, 1⁄2 cup water, and 1⁄4 cup sugar in a small saucepan; bring to a boil. Reduce the heat and simmer until the peel is soft and translucent, about 10 minutes; drain well. Place 3 tablespoons sugar on a piece of wax paper. Toss the orange peel with the sugar until well coated. Spread the candied peel on a baking sheet; set aside until completely dry, about 1 hour.

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