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1
Dough;.
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2
Combine first 3 ingredients in bowl; stir to blend.
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3
Add butter and cut in, using pastry blender or fingertips, until mixture resembles coarse meal.
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4
Add yolks; stir with fork until moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap dough in plastic; chill until firm, about 30 minutes.
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7
(Can be made 3 days ahead.
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8
Keep chilled.
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9
Let soften slightly at room temperature before using.
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10
).
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11
Tart:.
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12
Position rack in lowest third of oven and preheat to 350F Roll out dough on lightly floured surface to 14-inch diameter round.
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13
Roll up on rolling pin and transfer to 9-inch diameter tart pan with removable bottom and 2-inch high sides.
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14
Gently press dough into place, patching where necessary.
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15
Puree ricotta and cream cheese in processor.
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16
Blend in sugar and honey.
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17
Add eggs 1 at a time, blending after each addition.
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18
Add cream.
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19
orange zest, and orange flower water; blend.
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20
Pour into crust.
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21
(Filling will not come up to top of crust, but crust will shrink to fit.
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22
).
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23
Bake tart until filling is golden, edge of filling begins to crack and small sharp knife inserted into filling 2 inches from edge comes out clean, about 1 hour.
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24
Cool.
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25
(Can be prepared 2 hours ahead.
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26
Let stand at room temperature.
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27
).
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28
Compote:.
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29
Using sharp knife, cut peel and white pith from oranges.
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30
Working over vowl to catch juices, cut between membranes to release segments.
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31
Add segments to bowl.
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32
Add strawberries, sugar, honey, orange flower water and orange zest; mix to blend.
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33
Let stand about 5 minutes.
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34
Serve with tart.
