Ricotta tart with candied orange peel
10
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
Candied orange peel sprinkled along the rim of the pie is an easy, impressive, and tasty garnish. And it's easy to make! Here's how to do it: Remove the peel from 2 medium oranges and 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.
Ingredients
Reduced fat vanilla wafer
10 item(s)
Part skim ricotta cheese
3 cup(s)
Powdered sugar (confectioner's)
¾ cup(s)
Egg
2 large egg(s)
Egg whites
1 large
Orange-flavored liqueur
½ fl oz, or 1 teaspoon orange extract
Lemon zest
1 Tbsp, grated
Candied fruit
⅛ tsp, orange variety (optional)
Instructions
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).
5
Yields 1⁄8 of pie without candied orange peel per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.