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Ingredientes
- 1 x Pate Sucree Dough see separate recipe
- 15 ounce Whole-lowfat milk ricotta cheese
- 8 ounce Cream cheese
- 1/2 c. Sugar
- 2 Tbsp. Honey
- 4 lrg Large eggs
- 1 c. Whipping cream
- 1 tsp Grated orange peel
- 1 tsp Orange flower water*
- 4 x Oranges
- 2 x (1 pint) baskets, strawberries, hulled, halved
- 1/4 c. Sugar
- 2 Tbsp. Honey
- 2 tsp Orange flower water
- 2 tsp Grated orange peel
Direcciones
- *A flavoring extract available at liquor stores and in the liquor or possibly specialty foods section of some supermarkets.
- FOR TART: Position rack in lowest third of oven and preheat to 350F. Roll out dough on lightly floured surface to 14-inch-diameter round. Roll up on rolling pin and transfer to 9-inch diameter tart pan with removable bottoms and 2-ionch-high sides. Gently press dough into place, patching where necessary.
- Puree ricotta and cream cheese in processor. Blend in sugar and honey. Add in Large eggs 1 at a time, blending after each addition. Add in cream, orange peel and orange flower water; blend. Pour into crust (Filling won't come up to top of crust, but6 crust will shrink to fit.)
- Bake tart till filling is golden brown, edge of filling begins to crack and small sharp knife inserted into filling 2 inches from edge comes out clean, about 1 hour. Cold. (Can be prepared 2 hrs ahead. Let stand at room temperature.)
- FOR COMPOTE: Using sharp knife, cut peel and white pith from oranges.
- Working over bowl to catch juices, cut between membranes to release segments. Add in segments to bowl. Add in strawberries, sugar, honey, orange flower water and orange peel; mix to blend. Let stand about 5 min.
- Serve with tart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 156 | 54% |
| Total Fat 17.71g | 22% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 132mg | 6% |
| Potassium 90mg | 3% |
| Total Carbs 29.28g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 28.5g | 19% |
| Protein 5.13g | 8% |
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