How many servings does this recipe make?

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

What ingredients do I need for Mandarin-Infused Ricotta Tart?

You need 21 ingredients. The key ingredients include: 200 g plain flour, 100 g butter, 1 egg yolk, 2 tablespoons cold water, and more.

Is Mandarin-Infused Ricotta Tart suitable as baking & desserts?

Yes, Mandarin-Infused Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mandarin-Infused Ricotta Tart?

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.

Mandarin-Infused Ricotta Tart Recipe

Name: Mandarin-Infused Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g plain flour; 100 g butter; 1 egg yolk; 2 tablespoons cold water; ½ cup arborio rice; 1 pinch sea salt; 1 cup ricotta cheese; 2 eggs; ½ cup milk; 40 g butter; 1 pinch of freshly grated nutmeg; sea salt, to taste; fresh ground black pepper, to taste; ¾ cup parmesan cheese, freshly grated; 1 tablespoon mandarin orange zest, finely chopped; 150 g mixed salad greens; 2 mandarin oranges, peeled and segmented; 1 fennel bulb, sliced finely; 60 g pecorino cheese, shaved; 100 g small kalamata olives; olive oil, to taste

Mandarin-Infused Ricotta Tart

Eats Now Editorial Team · 913 kcal · Baking & Desserts

1
PASTRY: Place the flour and butter in a food processor and pulse to combine.
2
Add the egg yolk and water, and again pulse to combine all ingredients, until well-combined and looking like pastry dough.
3
DO NOT OVERWORK THE DOUGH.
4
Roll the pastry into a ball, wrap in plastic wrap and place in the refrigerator for 20 minutes before rolling it out.
5
Lightly flour the benchtop and the rolling pin, and roll out the pastry evenly so that it is about 5mm thick.
6
Dust lightly with extra flour as needed.
7
Using a 14cm-diameter fluted biscuit cutter, cut out four rounds to line 4 x 10cm diameter individual greased tartlet tins with removable bases.
8
ALTERNATIVE: the pastry can also be used to line a 26cm-diameter tart tin.
9
With your thumb and forefinger, carefully push the pastry into the angles of each mould.
10
Rest the pastry moulds in the refrigerator for at least 30 minutes before baking.
11
Preheat the oven to 180 degrees C.
12
Line the tart cases with baking paper and cover with pastry weights.
13
Bake for 10 minutes.
14
Remove the weights and paper.
15
Return the tartlets to the oven and bake for a further 5 minutes or until lightly golden.
16
Set aside.
17
FILLING: Bring 1 litre of water to the boil and add the rice and sea salt.
18
Return to the boil and cook for 8 minutes.
19
Drain, then transfer to a large bowl and cool.
20
Preheat the oven to 190 degrees C.
21
Place the ricotta in a food processor and process until smooth.
22
Add eggs, milk, butter, nutmeg, salt and pepper, and process until well combined.
23
Stir the ricotta mixture into the rice with the parmesan and mandarin zest.
24
Pour into the pastry shells and bake for 10-15 minutes or until golden.
25
SALAD: Place all the ingredients in a bowl and toss to combine.
26
SERVING: Place each tart on a plate and serve with the salad on the side.
27
NOTE: Vincotto alllimone (lemon vincotto) is a vinegar/wine condiment that enhances the flavor of meats, fish, fruit salad, and ice cream.
28
It has an intense, syrup-concentrated grape flavour, and is available from specialty food stores.
29
In Australia, ring Enoteco Sileno on (03) 9389-7000.
30
And see http://www.capriflavors.com/vincotto.php.

Mandarin-Infused Ricotta Tart

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