Citrus & Honey Ricotta Tart
A stunning spring tart layered with lightly sweetened whipped ricotta and topped with jewel-toned slices of orange, blood orange, grapefruit, and mandarin. Finished with warm honey and fresh mint, this dessert is bright, balanced, and visually breathtaking.
Servings 8 1 (9-inch) tart
Calories 280kcal
Ingredients
- For the Tart Crust
- 1 ¼ cups 160 g all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp sea salt
- ½ cup 113 g cold unsalted butter, cubed
- 1 large egg yolk
- 2 –3 tbsp ice water
- For the Ricotta Filling
- 1 ½ cups 340 g whole milk ricotta
- ⅓ cup 65 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Citrus Topping
- 1 blood orange thinly sliced
- 1 navel orange thinly sliced
- 1 pink grapefruit thinly sliced
- 2 mandarins peeled and segmented
- 2 tbsp warm honey
- Fresh mint leaves optional garnish
Instructions
- 1️⃣ Make the Crust
- Whisk flour, sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and enough ice water to form dough.
- Shape into disk, wrap, and chill 30 minutes.
- Roll out and press into 9-inch tart pan.
- Prick bottom with fork.
- Bake at 375°F (190°C) for 18–22 minutes until lightly golden.
- Cool completely.
- 2️⃣ Prepare Filling
- Blend ricotta until smooth (food processor works best).
- Mix in sugar, vanilla, and lemon zest.
- Spread evenly into cooled tart shell.
- 3️⃣ Arrange Citrus
- Pat citrus slices dry with paper towels.
- Arrange in overlapping circular pattern over ricotta.
- Warm honey slightly and brush lightly over fruit for shine.
- Garnish with mint if desired.
- 4️⃣ Chill
- Refrigerate at least 1 hour before slicing.
Notes
Approximate Nutrition (Per Slice, 1/10 tart)
Calories: ~280
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 120 mg
Total Carbohydrates: 32 g
Sugars: 18 g
Protein: 6 g
(Values are estimates and may vary by brand.)
