How to Make Ricotta Cheese Tart with Candied Orange Peel Step by Step

If you're looking for a dessert that's equal parts elegant, creamy, and bursting with bright citrus flavor, this Ricotta Cheese Tart with Candied Orange Peel is exactly the recipe you need to add to your collection. This beautiful Italian-inspired tart features a silky smooth ricotta filling that's perfectly sweetened and delicately flavored with vanilla, nestled inside a golden buttery crust and topped with gorgeous homemade candied orange peel that adds a stunning pop of color and a lovely bittersweet citrus punch. It looks like something straight out of a high-end patisserie window, yet it's surprisingly simple and straightforward to make right in your own kitchen.

What makes this tart truly unforgettable is that irresistible contrast between the light, creamy ricotta filling and the chewy, jewel-like candied orange peel on top — every single bite delivers a perfect balance of sweet, tangy, and rich all at once. Made with wholesome everyday ingredients like fresh ricotta cheese, eggs, sugar, and fresh oranges, this recipe is as approachable as it is impressive. Whether you're serving it at a holiday dinner, a special celebration, or an afternoon tea gathering, this Ricotta Cheese Tart is guaranteed to leave every guest completely wowed and asking for the recipe.

Ricotta Cheese Tart with Candied Orange Peel Recipe by Best Ever Desserts

Ingredients: serve 8
10 reduced fat vanilla water cookies, finely crusheda
3 cups part skim ricotta cheese
¾ cup confectioners sugar
2 large eggs
1 egg whites
1 tablespoon orange flavored liqueur or 1 teaspoon orange extract
1 tablespoon grated lemon zest(about 2 lemons)
Candied orange peel (optional)


Procedures:
Preheat the oven to 325oF. spray a 9 inch spring form pan with nonstick spray. Sprinkle the cookie crumbs evenly in the bottom of the pan.

Puree the ricotta with the confectioners sugar in a food processor. And the eggs, egg white orange liqueur and lemon zest; pulse just until blended.

Pour the cheese mixture eon top of the crumbs in the pan; spread evenly. Bake until the center jiggles slightly, about 1 hour. Refrigerate at least 4 hours or up to overnight about 1 hour 10 minutes. Refrigerate at least 4 hours or up to overnight.

Remove the tart from the pan. Sprinkle with candied orange peel (if using). End.