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Sometimes as I sit down to write, I’m met with the dreaded writer’s block. I stare at the vast, white screen before me with only the never-ending blink of the cursor awaiting my words. It’s that cursor, sitting… waiting, that makes it even harder for something to come to me. Today is one of those days. I don’t know what I want to write about this tart other than this all started because I had a container of ricotta in the fridge that needed a purpose in life and that this tart tastes good. It’s creamy with hints of orange thanks to a hefty dose of orange zest and a kick of Grand Marnier. It’s like a thin little orange ricotta cheesecake.
The crust is by far the best pressed cookie crust I’ve ever made and that’s purely by accident. Normally I would have gone with a crushed graham cracker crust which was my original plan until I opened the cupboard only to find no graham crackers. So I turned to another cupboard where right in front were some Annie’s Homegrown Chocolate Bunny Grahams. Hmm… should I take the girls cookies in the name of baking? Why, yes I think I will. Oh and I want to put Vietnamese cinnamon in just about anything that will stand still lately so let’s throw some of that in there too. The result? I could have eaten the crust all by itself with no filling at all and been perfectly content.
Orange and chocolate happen to be one of my favorite combinations so in hindsight, I’m very happy I had no graham crackers and stole the girls cookies for the cause. I took this tart up to my dad’s house for dessert after a Sunday family dinner and it was definitely a hit. I normally take my sweets to other people’s houses to get rid of them so I don’t eat them all myself. This was one treat that I had to bring a slice back home with me. It was too good not to.
So today I have no story, no antidotes about my children or big news. Just a tasty, pretty tart and a case of writer’s block.
Enjoy!
~K
One Year Ago: Grand Marnier Chocolate Chip Cheesecake (Ha! Look at that… apparently one year ago to the day I was also in a chocolate orange cheesecake type mood!)
Two Years Ago: Citrus Zested Sugar Cookies
A creamy ricotta tart with Grand Marnier and orange zest in a cinnamon chocolate cookie crust.
Ingredients
- 1 cup finely ground chocolate graham cookies (ground in a food processor);I used Annie's Chocolate Bunny Grahams
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon Vietnamese cinnamon
- 15 ounce container whole-milk ricotta
- 4 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons unbleached all-purpose flour
- 1/4 teaspoon table salt
- 3 large egg yolks
- 1 tablespoon finely grated orange zest
- 1 tablespoon orange-flavored liquer (such as Grand Marnier or Cointreau) or orange juice
Instructions
- Preheat oven to 350 degrees with rack in the center of the oven.
- In medium bowl, combine the cookie crumbs, sugar and cinnamon. Mix well. Drizzle with melted butter and mix until crumbs are evenly moistened.
- Press crumb mixture over the bottom and halfway up the sides of a 10" tart pan, pressing firmly and making the crust as even as possible.
- Bake for 10 minutes. Cool on a rack as you make the filling.
- In a medium bowl, beat together the ricotta and cream cheese until no lumps remain using an electric mixer.
- Add the sugar, flour, and salt. Beat to combine, about 1 minute. Add the yolks, orange zest and liquer. Beat once more just until incorporated.
- Scrape the filling into the baked crust and spread evenly.
- Bake 30-35 minutes, until the center is just set and barely jiggles when nudged.
- Cool completely on a wire rack and then refrigerate for 2-3 hours until firm.
- Enjoy!
Notes
Adapted from Abby Dodge via Fine Cooking
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{ 36 comments… read them below or add one }
I make a tangerine ricotta cheesecake with a short crust. But wow, I´m making this one next time! The crust deserves that much enthusiasm, and the added liqueur is perfect! I´m pinning this one Kate!
Thank you Paula! I’m so happy you like it. The flavors here really are superb. Hope you enjoy it!
Just lovely – there’s something magically about orange with ricotta!
Thank you Deanna and I couldn’t agree more. I love orange and ricotta together.
You make the best desserts! This looks wonderful.
Aww! Thanks Lisa! That was a sweet comment
oh yum, I love it when we can improvise and it turns out better! will have to try this tart, as I have ricotta in the frig too!
Ah, what better way to use up some ricotta? Hope you enjoy it Christine!
Sounds wonderful; I love the flavors of orange and chocolate together. Booze in your tart? Really? (As if I would NEVER consider that!) Way to go girl!
Ha! I channeled you a bit here, clearly
Thanks Barb!
Ugh, I hate when I don’t know what to write with a recipe. This looks delicious. I bet it would be tasty with the almond meal crusts I have seen lately, too. Hmm, maybe with cocoa powder added.
Ooo! Love that crust idea Brianne!
This is a nice break from all of the chocolate posts. Just beautiful pictures!
Thank you Meghan! I’m so glad you like this.
That tart looks really great. Well, sometimes there are things that need a purpose. Good that it is such a delicious one in this case.
Thank you Chris!
I have that writer’s block almost every time … then I sit down, think about the past few days and those days’ experiences, and I’m ready to type. Sometimes I have so much to say that I end up writing one too many words.
Orange and chocolate are also a favorite combo of mine! I LOVE IT! This tart would be inhaled by yours truly. YUM!
I try to do the same, sit down and think about the past few days and then I come to the realization that my life is pretty boring
And thank you, so glad you like this tart!
Lately, I’ve been stuck in writer’s block…not a fun place to be in, so I can share your frustration. Your tart is beautiful and I think it’s so funny that you used those Annie’s chocolate bunnys for the crust. I came across those as an adult and could easily munch on them all the time – Kinda wish I had them in my brown bag lunches as a kid
Aren’t they delicious?!? I love them and I’m so happy I had them on hand. They really made a fine crust.
Kate, I think the tart says it all…Yum!
Thanks you Kari!
How delicious looking… beautiful photo! Thanks so much for coming to party with me at Super Saturday Show & Tell! Come back again next week
xoxo~ Ruthie
Thank you for the compliment on the photo and for hosting the party!
yes to orange and chocolate and a big, fat NO to writer’s block. I had the worst ever case all weekend and spent a lot of time staring at a blank screen so I feel ya. At least this tart looks incredible.
(also, the poster above me is named Ruthie!? I never meet another Ruth! hi!)
Ha! Ruthie meet Ruthy
And thank you! Happy to hear you like this tart. And writer’s block is the worst!! It happens to me all the time but that night I just couldn’t get past it.
Oh, you cookie theif, you
This tart looks and sounds amazing. Curse the dreaded writer’s block; I’m a frequent flyer of “the” writer’s block.
You and me both Jennie, on the writer’s block. It really stinks! And thank you, I’m glad you like this tart!
This looks delicious! I would love for you to share this or any of your great ideas at the link party going on now (and every Saturday through Tuesday) at ‘Or so she says …’ Hope to see you there! http://www.oneshetwoshe.com
Thank you Mariel! I’ll definitely check out your linky. Thanks for the invite!
What a beautiful tart and it reminds me of cheesecake – which I adore
And I love Bunny Grahams, although I haven’t tried the chocolate version. I use the Bunny Grahams all the time for cheesecake crusts and I’m sure the addition of good cinnamon made a huge difference. Thanks so much for sharing!
Thank you! It is very cheesecake-esque but thin and just enough to not go overboard.
I’ve never made a tart…this one looks super yummy!
I’d love for you to come link this up at my Tuesday Time Out!
Melanie Reasons To Skip The Housework
Thank you Melanie! And thanks for letting me know about your Linky party. I’ll try to pass by today! I’ll bring a tart
What a beautiful tart – elegant and refined but with such amazing fresh flavours! I love it!
Thank you so much, Katharine! I’m so happy you like it.