Baked Vanilla and Ricotta Tart with Star Anise Citrus

Baked Vanilla and Ricotta Tart with Star Anise Citrus

  • 600 grams wedge ricotta cheese
  • 64 grams reduced fat vanilla yogurt
  • 3 eggs (lightly beaten)
  • 50 grams caster sugar
  • 2 teaspoons vanilla extract
  • 600 grams citrus fruit eg. oranges (ruby grapefruit, mandarins)
  • 1 star anise
  • mint leaves (to decorate)
  • 96 grams reduced fat vanilla yogurt (for serving)
  1. In a food processor, combine ricotta, yogurt, eggs, sugar and vanilla until very smooth and creamy.
  2. Pour into a baking paper lined 23-24cm spring form tin.
  3. Bake at 150°C for 30 minutes or until just firm, turn off oven and allow tart to cool in the oven for 1 hour, stand at room temperature for 30 minutes and then refrigerate until cold.
  4. Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane.
  5. Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened.
  6. Pour the hot syrup over the segments and chill until required.
  7. Remove tart from the tin and place on a serving platter, top with fruit, syrup and mint leaves.
  8. Serve slices of the tart with extra yogurt dolloped on the side.
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