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Image for Recipe Berry Ricotta Tart

Berry Ricotta Tart

Proudly Wisconsin Cheese

Brimming with red, white and blue, this whipped ricotta dessert is ideal for a festive Fourth of July party. Swap in a flower cookie cutter for the star to serve this tasty treat all summer long.

Yield: 8-10 servings

Preparation Time: and Active Time: 30 min



Heat oven to 325 degrees F.

Pat three-fourths cookie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12-15 minutes or until light golden brown. Cool completely on a wire rack.

Meanwhile, roll out remaining dough on a lightly floured surface to 1/8-inch thick. Cut with floured star cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Bake for 10-12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing to a wire rack to cool completely.

Beat the cream cheese, ricotta, sugar, orange zest and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.

Combine the marmalade, orange juice and cornstarch in a small saucepan. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely.

Gently toss berries and orange glaze in a large bowl. Spoon berry mixture over tart. Top with star cookies. Refrigerate until serving.

Recipe Tips:
-One medium navel orange yields 1 to 1 1/2 teaspoons orange zest and about 3 to 5 tablespoons orange juice.
-Any size star cookie cutter will work for decorating this tart.

Cheesemonger Tip:
Each small batch of BelGioioso Ricotta con Latte cheese is made to order, guaranteeing freshness. This award-winning cheese proudly boasts a fresh, clean and milky flavor.

Please note that some ingredients and brands may not be available in every store.

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