Orange Tart with Ricotta and Vanilla Cream

More than anything, oranges reminds me of winter. I love this juicy fruit and making all kinds of desserts of it. This orange tart is based on a Sable Breton crust, topped with ricotta and vanilla cream, and above all fresh orange segments.

Orange Tart with Ricotta and Vanilla Cream

24 cm round cake pan

For orange and coconut Sablé Breton:
75 grams soft butter
75 grams sugar
1/2 tsp. fine salt
1/2 tsp. vanilla extract
Zest of 1/2 orange
1 tbsp. orange juice
2 large egg yolks
100 grams all-purpose flour
50 grams ground coconut
8 grams baking powder

Ricotta cream domes:
100 grams ricotta cheese
125 ml. heavy cream
1 tbsp. sugar powder
1 tsp. cream stabilizer or instant vanilla pudding mix
1/2 tsp. vanilla extract

For mango cream:
1 gram gelatin powder
5 ml. water
75 ml. orange juice
1 egg
30 grams sugar
50 grams soft butter
A few drops of yellow and red food coloring (optional)

For vanilla cream:
250 ml. heavy cream
2 tbsp. sugar powder
1 tsp. cream stabilizer or instant vanilla pudding mix
1 tsp. vanilla extract

Decoration:
Orange segments
Tiny mint leaves
Grated orange peel

Preparation:

Orange and coconut Sablé Breton:

1. Preheat oven to 170c degrees and lightly butter the pan.
2. In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and orange zest and whip at high speed until the mixture is smooth and creamy.
3. Scrape the sides of the bowl with a spatula and add egg yolks one at a time, whipping between additions until smooth.
4. Add juice, flour, coconut and baking powder and mix until you get smooth, slightly sticky dough.
5. Transfer the dough into the pan and flatten it to a thin layer with your hands.
6. Bake the base for about 12-17 minutes or until it is completely golden brown.
7. Cool at room temperature.

Ricotta cream domes:

1. In a bowl of a mixer, whip ricotta, cream, sugar powder, stabilizer and cream to a stable smooth cream.
2. Pour the cream into a 4-5 cm mini domes silicon mold and level the top with a palate knife.
3. Freeze for 2-3 hours or until completely frozen.

Orange cream:

1. In a small bowl mix gelatin and water and set aside about 10 minutes, until the gelatin absorbs the liquid.
2. In a medium saucepan whisk orange juice, egg and sugar.
3. Cook the mixture over medium-low heat, while constantly whisking, until the mixture thickens (similar to lemon curd). Remove from heat.
4. Dissolve the gelatin in the microwave, add into the cream and mix until blended.
5. Strain and add the butter. Whisk until incorporated. If desired, add a little food coloring at this stage.
6. Transfer the cream into a pastry bag with a 1 cm round piping tip. Refrigerate until use.

Vanilla cream:

1. In a bowl of a mixer whip cream, sugar powder, stabilizer and vanilla until stable cream forms.
2. Transfer the cream into a piping bag with 2 cm jagged piping tip.
3. Assemble the tart: extract the ricotta cream domes from the molds and arrange freely on the baked crust.
4. Drizzle vanilla cream between the domes.
5. Drizzle small droplets of orange cream freely between all elements.
6. Arrange orange segments, tiny mint leaves and a little zest and serve.

Notes:

• Keep the tart in the refrigerator up to 3-4 days.
• Instead of coconut you can use ground almonds.