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Receta Cheese Tart With Strawberry Orange Compote
by Global Cookbook

Cheese Tart With Strawberry Orange Compote
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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

  1. A flavoring extract available at liquor stores and in the liquor or possibly specialty foods section of some supermarkets.
  2. 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.
  3. 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.)
  4. 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.)
  5. FOR COMPOTE: Using sharp knife, cut peel and white pith from oranges.
  6. 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.
  7. Serve with tart.