Brûléed Oranges and Ricotta Tart
“Orange is the happiest color”
Happy January everyone! This tart is super easy to make and sooo tasty.
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup melted butter
Chop graham crackers in food processor until you get smooth crumbs. Add the brown sugar and continue to process for about 30 seconds, or until the mixture is smooth. Pour this mix into a large bowl and add melted butter and mix. Use a spoon to press these into the tart pan (with removable bottom – makes everything that much easier).
Bake this crust in a preheated 350F oven for 10 minutes. Remove from oven and let cool.
1 cup ricotta
1/4 cup sugar
juice of 1 orange
zest of 1 orange
Combine all of the filling ingredients in the bowl of your stand mixer and mix until smooth. Pour into the cooled tart shell – leave some space at the top because the filling rises a bit. Place in the 350F oven for about 30 minutes – make sure it does not brown too much. Remove from oven and let cool.
2-3 oranges, depending on size
2 egg whites
1/2 cup granulated sugar
1/8 tsp cream of tartar
1/2 tsp vanilla extract
In the bowl of a stand mixer, add the egg whites, sugar, and cream of tartar and use the whisk attachment to whisk to firm peaks. Add vanilla and beat to stiff peaks.
Meanwhile, cut the oranges into thin round slices, and cut off the peel. I chose to leave some of the pith on. I used to always try to remove as much pith as I could, until I found out that A LOT of the vitamins and nutritional benefits can be found in the pith rather than in the flesh of the orange itself. There is as much if not more Vitamin C in the pith, it has also been found to have high amounts of fiber, helps the digestive tract, and can help lower cholesterol, among other things. And also, don’t even worry about the bitter taste of pith here, because you’re going to brûlée it anyway, so it will be sweet.
Place the orange slices on top of the baked and cooled tart. Dust the oranges with sugar and use your kitchen torch to safely brûlée the oranges.
Pipe or dollop the meringue onto your cooled tart in whatever fashion you prefer. Use your kitchen torch to brown the meringue a bit too. Now refrigerate for 30 minutes to one hour and then enjoy!