Orange and Ginger Tart with Ricotta
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
937
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 937 cal. | (45 %) | ||
| Protein | 18.44 g | (19 %) | ||
| Fat | 62.6 g | (54 %) | ||
| Carbohydrates | 77.32 g | (52 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 1.53 g | (5 %) |
more nutritional values
| Vitamin A | 601.83 mg | (75,229 %) | ||
| Vitamin D | 1.44 μg | (7 %) | ||
| Vitamin E | 5.21 mg | (43 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 4.54 mg | (38 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 99.63 μg | (33 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 3.37 μg | (7 %) | ||
| Vitamin B₁₂ | 1.23 μg | (41 %) | ||
| Vitamin C | 30.22 mg | (32 %) | ||
| Potassium | 427.43 mg | (11 %) | ||
| Calcium | 261.03 mg | (26 %) | ||
| Magnesium | 43.74 mg | (15 %) | ||
| Iron | 3.65 mg | (24 %) | ||
| Iodine | 39.6 μg | (20 %) | ||
| Zinc | 1.39 mg | (17 %) | ||
| Saturated fatty acids | 35.49 g | |||
| Cholesterol | 277.69 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 200 grams Ginger cookie
- 125 grams melted butter
- For the topping
- 250 grams Ricotta cheese
- 250 grams cream cheese
- 3 large eggs
- 100 grams sugar
- 1 Tbsp cornstarch
- ½ Orange (juiced)
- 2 Tbsps Orange zest (organic)
- ½ tsp ground ginger
- 1 Organic orange (for garnishing)
Preparation steps
1.
Crumble ginger biscuits in a blender and combine with melted butter. Press on the bottom of a round tart pan (22 cm in diameter) (approximately 9 inches), making small edge all around. Set aside.
2.
For the filling: combine ricotta, cream cheese, eggs, sugar, cornstarch, orange juice, zest and ground ginger in a blender, blend to a fine cream. Spread cream on biscuit base and bake in preheated oven at 150°C (approximately 300°F) for about 30-45 minutes. Turn off oven heat and let tart stand in the oven for 15 more minutes. Open oven door and let tart cool completely. Cut orange into thin slices and arrange on cake decoratively. Serve.
