Fun fact of the day – did you know that ricotta is actually *technically* not a cheese? It’s considered a dairy product since it’s made from a dairy by-product, whey. The name comes from the Latin recocta, or ‘twice cooked’. Fascinating! I love things like this.
Anyway! I’ve got ricotta on the brain since I made this tart for the weekend.
Blood oranges are very much in season right now, which is making me very happy – I LOVE their color (and flavor!) They pair so well with vanilla bean, it’s almost criminal.
This tart is lightly sweet, as is everything I make – but packs a powerful orange punch. As a child, I really didn’t like the orange and chocolate combination – what was I thinking?! Thankfully, I aged into more accepting tastebuds, and am happily part of the citrus+chocolate tribe these days.
Perfect for breakfast or dessert – as usual, we ate it both ways. Last weekend, we did a 9 mile hike from Taraval to Lands’ End & back; this weekend was a lighter 5.5 mile up to Twin Peaks and back. I don’t have any photos from today’s; it was hazy and I wasn’t feeling super motivated – so here is one from last weekend! It was a gorgeous day, and those 9 miles flew by.
I’ll be back in mid-Feb with some new posts – C and I are going skiing this week (wooo!!!) and after that I’m taking a bit of time off for some r&r with my mama in a nice, tropical location (which hopefully will allow some of annoying & uncomfortable AF autoimmune symptoms to calm down. Ideally, I’ll just spend a ton of time in the water…)
Ricotta, Vanilla Bean and Blood Orange Tart on a Chocolate Polenta Crust
Lightly sweet but with plenty of orange flavor – for those who love the orange and chocolate combination! Perfect for dessert with a blob of ice cream, or for breakfast. Gluten free and refined sugar free. Yield: 1 9″ tart. A Wait are Those Cookies original! Adapted from my other ricotta tart, here.
For the crust:
1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 c cornmeal
1/4 c unsweetened cacao powder
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
In a large bowl, stir together almond flour, cornmeal, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan or pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.
For the filling:
1.5 c (15 oz) full fat ricotta
1/2 c full fat coconut milk
scant 1/4 c maple syrup
2 egg yolks
zest of 2 blood oranges
Juice of 1 blood orange
1 tbsp vanilla bean paste
This is as easy as it gets: toss ricotta into a large bowl, and stir in the rest of the ingredients: coconut milk, maple, egg yolks + egg, orange zest + juice, and vanilla paste, mixing well to prevent any lumps (heaven forbid).
Pour the ricotta filling into the baked and cooled tart shell. Place in the oven at 350 and bake for about 40-45 minutes, until filling is set. Let cool completely before serving.
Top with sliced blood oranges and shredded coconut if desired! Keep refrigerated until serving. Keeps well overnight in the fridge, covered loosely in plastic wrap – arguably it’s almost better the next day!