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Baked vanilla and ricotta tart with star anise citrus

Baked Vanilla and Ricotta Tart with Star Anise Citrus

Baked Vanilla and Ricotta Tart with Star Anise Citrus

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Prep Time 30 mins
Cook Time 1 hr 30 mins
Servings 12 persons
Calories 158.91 kcal


  • 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


  • In a food processor, combine ricotta, yogurt, eggs, sugar and vanilla until very smooth and creamy.
  • Pour into a baking paper lined 23-24cm spring form tin.
  • 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.
  • Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane.
  • Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened.
  • Pour the hot syrup over the segments and chill until required.
  • Remove tart from the tin and place on a serving platter, top with fruit, syrup and mint leaves.
  • Serve slices of the tart with extra yogurt dolloped on the side.


Calories: 158.91kcalCarbohydrates: 14.45gProtein: 8.07gFat: 7.86gSaturated Fat: 4.61gSodium: 67.2mgFiber: 0.92gSugar: 11.55g
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