Orange and Ginger Tart with Ricotta

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Orange and Ginger Tart with Ricotta
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Health Score:
5,7 / 10
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)
Calorie937 kcal(45 %)
Protein18.44 g(19 %)
Fat62.6 g(54 %)
Carbohydrates77.32 g(52 %)
Sugar added24.95 g(100 %)
Roughage1.53 g(5 %)
Vitamin A601.83 mg(75,229 %)
Vitamin D1.44 μg(7 %)
Vitamin E5.21 mg(43 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.62 mg(56 %)
Niacin4.54 mg(38 %)
Vitamin B₆0.15 mg(11 %)
Folate99.63 μg(33 %)
Pantothenic acid0.82 mg(14 %)
Biotin3.37 μg(7 %)
Vitamin B₁₂1.23 μg(41 %)
Vitamin C30.22 mg(32 %)
Potassium427.43 mg(11 %)
Calcium261.03 mg(26 %)
Magnesium43.74 mg(15 %)
Iron3.65 mg(24 %)
Iodine39.6 μg(20 %)
Zinc1.39 mg(17 %)
Saturated fatty acids35.49 g
Cholesterol277.69 mg

Ingredients

for
1
For the pastry
200 grams
125 grams
melted Butter
For the topping
250 grams
250 grams
3
large Eggs
100 grams
1 tablespoon
½
Orange (juiced)
2 tablespoons
Orange zest (organic)
½ teaspoon
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.