Ricotta, Mascarpone and Blood Orange Jelly Tart

Cook Time 2 hours + refrigeration

Servings 8-10


250 g firm fresh ricotta, well drained
½ cup (110 g) caster sugar
2 eggs
½ cup (125 g) mascarpone, plus extra to serve

Almond pastry
165 g plain flour, plus extra for dusting
25 g ground almonds
25 g caster sugar
pinch of salt
125 g unsalted butter, softened
1 egg
2 egg yolks, lightly beaten

Blood orange jelly
1 litre freshly squeezed and strained blood orange juice
½ cup (110 g) caster sugar
4 x 5 g sheets titanium-strength gelatine


For the almond pastry, place the flour, ground almonds, sugar and salt in a bowl, then rub in the butter until the mixture resembles breadcrumbs. Add the egg and mix together gently until the mixture just comes together. (Alternatively, pulse the ingredients together in a food processer.) Shape the pastry into a disc, then wrap in plastic film and refrigerate for 30 minutes before using.
Preheat the oven to 180°C.
Roll the pastry out on a floured work surface until 5 mm thick, then use to line a 28 cm round tart tin with a removable base. Refrigerate for 30 minutes. Line the tart shell with baking paper, then fill with dried beans, rice or pastry weights and bake for 15 minutes or until light golden. Remove the beans, rice or weights and paper, then bake for another 5 minutes or until the pastry is golden and dry. Remove from the oven and brush the base and sides all over with the beaten egg yolk, then return to the oven for 1 minute to allow the egg yolk to dry. Remove from the oven and set aside to cool.
Meanwhile, for the blood orange jelly, place the blood orange juice and sugar in a saucepan and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until reduced by one-quarter; you should have about 3 cups (750 ml). Place the gelatine in cold water to soften. When soft, remove the gelatine and squeeze out any excess water. Add the gelatine to the hot orange juice mixture and stir until dissolved. Set aside to cool completely, then pour into a jug.
Place the cooled tart shell on a baking oven tray in the refrigerator. Carefully pour the jelly into the tart shell and refrigerate for 3 hours or until set.
Preheat the oven to 180°C.
Blend the ricotta, sugar and eggs in a food processor until smooth. Add the mascarpone and blend again for 5 seconds or until smooth and well combined. Carefully spread the ricotta mixture over the jelly, making sure the mixture comes to the very edge of the pastry – this will help seal in the jelly while baking. Bake for 20 minutes or until the ricotta filling is dry to touch. Carefully remove the tart from the oven, stand until cool, then refrigerate for 3–4 hours or until the jelly has reset.

NOTE: While this tart is best eaten on the day of making, you can fill the tart shell with the jelly and leave it to set overnight, then finish with the ricotta and mascarpone layer the following day.


Risogalo, Salted Caramel and Kourambiethes


Ricotta Hotcake