{"id":12589,"date":"2016-12-06T11:21:26","date_gmt":"2016-12-06T09:21:26","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12589"},"modified":"2022-01-15T11:19:33","modified_gmt":"2022-01-15T09:19:33","slug":"orange-tart-with-ricotta-and-vanilla-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/orange-tart-with-ricotta-and-vanilla-cream\/","title":{"rendered":"Orange Tart with Ricotta and Vanilla Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<div id=\"attachment_10558\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10558\" class=\"wp-image-10558\" title=\"Orange Tart with Ricotta and Vanilla Cream\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/03\/orange_ricotta_and_vanilla_tart-s.jpg\" alt=\"Orange Tart with Ricotta and Vanilla Cream\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10558\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\"><strong>Orange Tart with Ricotta and Vanilla Cream<\/strong><\/h4>\n<p dir=\"ltr\">24 cm round cake pan<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For orange and coconut Sabl\u00e9 Breton:<\/span><br \/>\n75 grams soft butter<br \/>\n75 grams sugar<br \/>\n1\/2 tsp. fine salt<br \/>\n1\/2 tsp. vanilla extract<br \/>\nZest of 1\/2 orange<br \/>\n1 tbsp. orange juice<br \/>\n2 large egg yolks<br \/>\n100 grams all-purpose flour<br \/>\n50 grams ground coconut<br \/>\n8 grams baking powder<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">Ricotta cream domes:<\/span><br \/>\n100 grams ricotta cheese<br \/>\n125 ml. heavy cream<br \/>\n1 tbsp. sugar powder<br \/>\n1 tsp. cream stabilizer or instant vanilla pudding mix<br \/>\n1\/2 tsp. vanilla extract<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For mango cream:<\/span><br \/>\n1 gram gelatin powder<br \/>\n5 ml. water<br \/>\n75 ml. orange juice<br \/>\n1 egg<br \/>\n30 grams sugar<br \/>\n50 grams soft butter<br \/>\nA few drops of yellow and red food coloring (optional)<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For vanilla cream:<\/span><br \/>\n250 ml. heavy cream<br \/>\n2 tbsp. sugar powder<br \/>\n1 tsp. cream stabilizer or instant vanilla pudding mix<br \/>\n1 tsp. vanilla extract<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">Decoration:<\/span><br \/>\nOrange segments<br \/>\nTiny mint leaves<br \/>\nGrated orange peel<\/p>\n<h4 dir=\"ltr\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<h5 dir=\"ltr\">Orange and coconut Sabl\u00e9 Breton:<\/h5>\n<ol dir=\"ltr\">\n<li>Preheat oven to 170c degrees and lightly butter the pan.<\/li>\n<li>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.<\/li>\n<li>Scrape the sides of the bowl with a spatula and add egg yolks one at a time, whipping between additions until smooth.<\/li>\n<li>Add juice, flour, coconut and baking powder and mix until you get smooth, slightly sticky dough.<\/li>\n<li>Transfer the dough into the pan and flatten it to a thin layer with your hands.<\/li>\n<li>Bake the base for about 12-17 minutes or until it is completely golden brown.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Ricotta cream domes:<\/h5>\n<ol dir=\"ltr\">\n<li>In a bowl of a mixer, whip ricotta, cream, sugar powder, stabilizer and cream to a stable smooth cream.<\/li>\n<li>Pour the cream into a 4-5 cm mini domes silicon mold and level the top with a palate knife.<\/li>\n<li>Freeze for 2-3 hours or until completely frozen.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Orange cream:<\/h5>\n<ol dir=\"ltr\">\n<li>In a small bowl mix gelatin and water and set aside about 10 minutes, until the gelatin absorbs the liquid.<\/li>\n<li>In a medium saucepan whisk orange juice, egg and sugar.<\/li>\n<li>Cook the mixture over medium-low heat, while constantly whisking, until the mixture thickens (similar to lemon curd). Remove from heat.<\/li>\n<li>Dissolve the gelatin in the microwave, add into the cream and mix until blended.<\/li>\n<li>Strain and add the butter. Whisk until incorporated. If desired, add a little food coloring at this stage.<\/li>\n<li>Transfer the cream into a pastry bag with a 1 cm round piping tip. Refrigerate until use.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Vanilla cream:<\/h5>\n<ol dir=\"ltr\">\n<li>In a bowl of a mixer whip cream, sugar powder, stabilizer and vanilla until stable cream forms.<\/li>\n<li>Transfer the cream into a piping bag with 2 cm jagged piping tip.<\/li>\n<li>Assemble the tart: extract the ricotta cream domes from the molds and arrange freely on the baked crust.<\/li>\n<li>Drizzle vanilla cream between the domes.<\/li>\n<li>Drizzle small droplets of orange cream freely between all elements.<\/li>\n<li>Arrange orange segments, tiny mint leaves and a little zest and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li>Keep the tart in the refrigerator up to 3-4 days.<\/li>\n<li>Instead of coconut you can use ground almonds.<\/li>\n<\/ul>\n<div id=\"attachment_10559\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10559\" class=\"wp-image-10559\" title=\"Orange Tart with Ricotta and Vanilla Cream\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/03\/orange_ricotta_and_vanilla_tart2-s.jpg\" alt=\"Orange Tart with Ricotta and Vanilla Cream\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10559\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1562],"tags":[1597,1968,1636,1953],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Orange Tart with Ricotta and Vanilla Cream | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This orange tart is based on a Sable Breton crust, topped with ricotta and vanilla cream, and above all fresh orange segments.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/orange-tart-with-ricotta-and-vanilla-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Orange Tart with Ricotta and Vanilla Cream | Lil&#039; 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