ricotta and orange tart

21 Mar

I learned two important lessons yesterday.  42-year-olds don’t bounce very well.  And they should pay attention when walking down stairs in socks.

After I slipped and fell eight stairs, stopped crying and hyperventilating, I was very grateful for two things:  my husband had the day off and rushed to my aid and the fact that I didn’t re-injure my back or re-dislocate my shoulder.  That’s just me….always finding the silver lining!

This dessert doesn’t need a silver lining since it is fantastic in its own right (nice transition, don’t you think?).  The taste reminded my husband of his beloved sfogliatelle;  a light, flaky, layered pastry in the shape of a seashell, filled with a sweetened ricotta filling.  He’s planning on eating them every morning for breakfast when we are in Rome.  Marc’s actually made sfogliatelle a few times and it is quite an undertaking.  This wonderful tart takes a fraction of the time, has a fraction of the calories/PointsPlus, and has a remarkably similar taste.  I think it will be the perfect dessert for Easter.

The crust is so good, my 10-year-old couldn’t help himself from stealing more….(in very poor lighting)…

Ricotta and Orange Tart

  •  non-stick spray
  • 8 sheets Athen’s fillo, thawed
  • 2 low-fat graham crackers
  • 1/4 cup orange marmalade
  • 15 ounces part-skim ricotta cheese
  • 3 eggs
  • 1/3 cup confectioners’ sugar
  • 2 Tbsp. fresh lemon juice
  • grated zest from one large orange
  • 2 Tbsp. honey
  • 3 Tbsp. pistachios, chopped

Preheat oven to 375 degrees F.  Lightly spray a 9 inch tart pan with removable bottom.  Spray a sheet of fillo dough with non-stick spray and lay it on the tart pan, with the fillo dough coming up over the edge.  Continue with all the sheets of dough, overlapping as you lay them down.  Trim the dough with scissors to the same height as the sides of the tart pan.

Pulse graham crackers in a food processor until fine crumbs form.  Sprinkle onto the bottom of the fillo-lined pan.  Dollop small spoonfuls of marmalade on top.  Clean processor, then add ricotta, eggs, lemon juice, sugar, and orange zest.  Pulse just until combined.  Pour filling into the pan.

Bake until the center is just set and the crust is golden brown, about 30 minutes.  Let cool completely, then refrigerate until chilled, at least 2 hours or overnight.

Before serving, heat the honey in the microwave for about 15 seconds.  Spread over the tart and sprinkle with chopped pistachios.  Makes 8 servings.

Recipe from Women’s Day Magazine, January 2012.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.  (I estimated the PointsPlus value for the non-stick spray to be equivalent to 1 Tbsp. canola oil).


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