Orange-Ginger Ricotta Tart


This pretty spring dessert is made memorable by a gently spiced crust, a smooth and creamy filling, and a sweet-tart jam topping.

Orange-Ginger Ricotta Tart
Photo: Jason Donnelly
Prep Time:
30 mins
Chill Time:
9 hrs 30 mins
Bake Time:
25 mins
Bake Time:
20 mins
Cool Time:
2 hrs
Chill Time:
8 hrs
Total Time:
20 hrs 45 mins


  • 1 ½ cup all-purpose flour

  • 1 tablespoon finely chopped crystallized ginger

  • 2 teaspoon sugar

  • ¾ teaspoon salt

  • ½ cup butter, cut up

  • 2 - 4 tablespoon ice water

  • 1 8 ounce package cream cheese, softened

  • ¼ cup sugar

  • 1 teaspoon vanilla

  • 1 15 ounce carton whole-milk ricotta cheese

  • 2 eggs

  • 1 tablespoon milk

  • ¼ teaspoon salt

  • ¼ cup orange marmalade

  • Orange slices (optional)

  • Kumquat halves (optional)

  • Orange marmalade, melted (optional)


  1. For crust, place flour, ginger, 2 teaspoons sugar, and 3/4 teaspoon salt in a food processor. Cover and process with on/off pulses until combined. Add butter. Cover and process with on/off pulses until mixture resembles coarse crumbs.

  2. With machine running, add the ice water in a slow, steady stream. Process about 15 seconds or until pastry begins to clump together but is still a bit crumbly.

  3. Gather flour mixture into a ball, kneading gently until it holds together. Wrap pastry in plastic wrap and chill for 1 hour.

  4. Use your hands to slightly flatten pastry between two pieces of waxed paper. Roll pastry from center to edges into a circle about 13 inches in diameter. Remove waxed paper; wrap pastry circle around the rolling pin. Unroll into a 9-inch springform pan that has a removable bottom. Ease pastry into pan without stretching it; press onto the bottom and up the sides of the pan. Chill for 30 minutes.

  5. Preheat oven to 350°F. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake about 15 minutes more or until golden. Cool on a wire rack. Increase oven temperature to 375°F.

  6. For filling, in a medium mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla. Beat with an electric mixer on medium to high speed until smooth and creamy. Beat in ricotta cheese, eggs, milk, and 1/4 teaspoon salt until combined.

  7. Pour filling into baked crust. Bake for 20 to 25 minutes or until the outer edges begin to puff and the center is set. Cool on wire rack for 2 hours (filling will continue to set). Cover and chill for at least 8 hours or until filling is firm.

  8. Using a small sharp knife, loosen crust from sides of pan. Remove sides of pan. Before serving, spoon 1/4 cup marmalade onto tart. If desired, top with oranges and kumquats; brush fruit with additional melted marmalade.

To Make Ahead:

Prepare crust as directed through Step 3, except chill pastry for up to 2 days or freeze for up to 1 month. Continue as directed.

Nutrition Facts (per serving)

304 Calories
20g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 304
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 60%
Cholesterol 90mg 30%
Sodium 369mg 16%
Total Carbohydrate 24g 9%
Total Sugars 11g
Protein 8g
Vitamin C 0.6mg 3%
Calcium 111.1mg 9%
Iron 1.1mg 6%
Potassium 99mg 2%
Folate, total 40.3mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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