Hazelnut-Gingersnap Crusted Ricotta Tarte With Candied Blood Oranges Recipe

Name: Hazelnut-Gingersnap Crusted Ricotta Tarte With Candied Blood Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarte Crust and Candied Blood Oranges; 5 Blood oranges; 1 1/2 cups water; 1/2 cup sugar; 1/2 cup ground lightly roasted skinless hazelnuts; 2 ounces good quality dark mint chocolate; 2 cups ground hazelnuts (roast before finely chopped)); 2 cups gingersnaps(processed to a crumb size); 6 tablespoons melted salted butter; 4 teaspoons orange liquor-Grand Marnier; Tarte Filling; 2 pounds whole ricotta; 1/2 cup white sugar; 3 medium/large eggs; 2 tablespoons anise or orange liquor or vanilla; 1 tablespoon finely chopped blood orange zest

Servings: persons

Tarte Crust and Candied Blood Oranges
5 Blood oranges
1 1/2 cups water
1/2 cup sugar
1/2 cup ground lightly roasted skinless hazelnuts
2 ounces good quality dark mint chocolate
2 cups ground hazelnuts (roast before finely chopped))
2 cups gingersnaps(processed to a crumb size)
6 tablespoons melted salted butter
4 teaspoons orange liquor-Grand Marnier
Tarte Filling
2 pounds whole ricotta
1/2 cup white sugar
3 medium/large eggs
2 tablespoons anise or orange liquor or vanilla
1 tablespoon finely chopped blood orange zest

1
["Candied blood orange segments by
2
Slicing into 1/4"" rounds
3
Boil water with sugar
4
Place orange slices flat in one layer
5
Boil for 5-10 minutes turning occasionally
6
Reduce heat to medium -cook until liquid is low and syrupy
7
Remove from pan onto parchment and let cool
8
Melt chocolate in a double boiler
9
Gently roll segments in chocolate until outer rim is coated
10
Roll in mound of hazelnut until the chocolate rim is coated
11
Set aside until tarte is ready to be garnished
12
For crust :
13
Mix chopped hazelnuts and gingersnaps in medium bowl
14
Add the liquor to the melted butter and blend
15
Add butter mixture to hazelnut/gingersnaps
16
Mix well
17
Place the mixture into a 9"" tarte pan and gently press
18
it down starting in the center of the pan and radiating outward..than take more and press into the sides of the
19
pan.
20
Bake in a 350 degree oven for 10 minutes or until lightly
21
browned.", "Ricotta Filling
22
Mix ricotta with sugar and than mix in lightly beaten eggs
23
Add flavoring
24
Place into cooled tarte crust
25
Bake at 350 degree about 20-30 minutes until firm
26
Cool completely before arranging candied blood orange
27
segments on top."]

1104

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Tarte Crust and Candied Blood Oranges, 5 Blood oranges, 1 1/2 cups water, 1/2 cup sugar, and more.

Yes, Hazelnut-Gingersnap Crusted Ricotta Tarte With Candied Blood Oranges falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut-Gingersnap Crusted Ricotta Tarte With Candied Blood Oranges

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