Recipe for Ricotta Orange Tart

Prepare the dough. In a large bowl, mix the softened butter with the sugar using a spatula. Add the egg, the egg yolk, the orange zest, and mix well to incorporate. Add the baking powder and the flour, and mix quickly by hand until you obtain a non-sticky dough ball. Do not overwork the dough. Wrap the dough and place it in the refrigerator for 1 hour.

Prepare the filling. In a bowl, mix the ricotta with the sugar and vanilla extract using a hand whisk. Add the other ingredients and whisk until you achieve a smooth texture.

Preheat the oven to 170°C, static heat.

Prepare the tart. Roll out the dough and line a tart pan with a removable bottom or a 24 cm diameter ring (22 cm is possible if the pan is taller), making sure to press it up the sides. If your pan tends to stick, remember to butter it beforehand or cover the bottom with parchment paper to make it easier to unmold.

Prick the bottom with a fork. Pour in the filling and smooth the surface.

Bake and cook for about 55 minutes.

Let cool completely, then unmold.

Prepare the topping. In a small bowl, add the marmalade and the orange flower water (or water). Mix with a spoon. Heat for 30 seconds in the microwave. Mix again and use a spoon to cover the entire surface of the pie.

Place the tart in the refrigerator for at least 2 hours before serving it very cold.