Ricotta Cheese Tart with Candied Orange Peel
- Total Time
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 cheese3 cup(s)
powdered sugar¾ cup(s)
egg white(s)1 large
orange-flavoured liqueur½ fl oz, or 1 teaspoon orange extract
lemon zest1 Tbsp, grated
candied fruit⅛ tsp, orange variety (optional)
- 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.
- 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.
- 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.
- Remove the tart from the pan. Sprinkle with candied orange peel (if using). Yields 1⁄8 of pie without candied orange peel per serving.