Kiwi Ricotta Cheese Tart Recipes

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KIWI RICOTTA CHEESE TART



Kiwi Ricotta Cheese Tart image

Great summer dessert, looks impressive, but is pretty simple, don't let all the ingredients scare you. This is delicious, worth the time, everyone will love it.Don't substitute low fat ricotta.

Provided by KittyKitty

Categories     Tarts

Time 56m

Yield 8 serving(s)

Number Of Ingredients 21

1/2 cup blanched almond
1/2 cup superfine sugar, plus
1 tablespoon superfine sugar
4 cups ricotta cheese
1 cup whipping cream
1 egg
3 egg yolks
1 tablespoon all-purpose flour
1 pinch salt
2 tablespoons rum
1 grated lemon, rind of
2 1/2 tablespoons lemon juice
1/4 cup honey
5 kiwi fruits
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons cold butter, cut into pieces
1 egg yolk
3 -4 tablespoons whipping cream

Steps:

  • For the pastry, sift the flour, sugar, salt and baking powder into a bowl. Cut in the butter until the mxture resembles coarse crumbs. Mix the egg yolk and cream. Stir in just enough to bind the dough.
  • Transfer to a lightly floured surface, flatten slightly, wrap in waxed paper and chill for 30 minutes. Preheat the oven to 425°F.
  • On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to a 9 inch springform pan. Crimp edges.
  • Prick the bottom of the dough all over with a fork. Line with waxed paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until golden, 6-8 minutes more.Remove from oven. Let cool. Reduce oven heat to 350°F.
  • Grind the almonds finely with 1 tablespoon of the sugar in a food processor or blender.
  • With an electric mixer, beat the ricotta until creamy. Add the cream, egg yolks, remaining sugar, flour, salt, rum, lemon rind and 2 tablespoons of the lemon juice. Beat to combine.
  • Stir in the ground almonds until well blended.
  • Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
  • Combine the honey and remining lemon juice for the glaze, set aside.
  • Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. (will look like half circles).
  • Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.

Nutrition Facts : Calories 710.6, Fat 45.4, SaturatedFat 25.1, Cholesterol 254.9, Sodium 382.8, Carbohydrate 55.9, Fiber 3, Sugar 31.3, Protein 21.4

KIWI-CREAM CHEESE TART RECIPE



Kiwi-Cream Cheese Tart Recipe image

Provided by á-170456

Number Of Ingredients 14

CRUST:
3/4 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter - (3/4 stick) chilled, and cut into 1/2" pieces
1 tablespoon ice water or more if needed
3/4 cup dry-roasted lightly-salted macadamia nuts chopped
FILLING:
1 package cream cheese - (8 oz) room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis peeled, and cut into 1/4"-thick rounds

Steps:

  • For crust: Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes. Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely. For filling: Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve. This recipe yields 6 to 8 servings.

KIWI TART



Kiwi Tart image

Categories     Fruit     Dessert     Bake     Quick & Easy     Cream Cheese     Kiwi     Spring     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
Special Equipment
an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
  • Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
  • Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
  • Spread cream cheese filling in cooled shell and top with kiwi slices.

RICOTTA FRUIT TART WITH KIWI AND RASPBERRY SAUCE



Ricotta Fruit Tart With Kiwi and Raspberry Sauce image

A nice summer dish however it can be served any time of the year. It is really beautiful! Found this on mealsforyou web site. This needs a minimum of an hour refrigeration time.

Provided by Manami

Categories     Tarts

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

1/3 cup all-purpose flour
1/3 cup brown sugar, packed
3 tablespoons butter or 3 tablespoons margarine
1 cup flaked coconut (optional)
1/2 cup chopped pecans or 1/2 cup chopped macadamia nuts
2 cups low-fat ricotta cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lime zest
10 ounces raspberries
1 kiwi fruit, peeled and sliced

Steps:

  • Preheat oven to 350°F.
  • Combine flour and brown sugar in a food processor or bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add coconut (if using) and nuts and process until just combined.
  • Press into 10" tart pan or pie plate.
  • Bake 15 minutes.
  • Remove from oven and set aside to cool.
  • Combine cheese and next 3 ingredients in a food processor or blender and process until smooth.
  • Spoon mixture into prepared crust.
  • Refrigerate for 1 hour.
  • Before serving, place raspberries in a food processor or blender and puree.
  • Arrange kiwi slices and arrange in circle on top of tart.
  • *Recipe can be prepared to this point and refrigerated until ready to serve.
  • Serve tart with pureed raspberry sauce.

Nutrition Facts : Calories 155, Fat 7.7, SaturatedFat 2.5, Cholesterol 9.2, Sodium 28.1, Carbohydrate 21.6, Fiber 2.7, Sugar 15.2, Protein 1.4

KIWI-CREAM CHEESE TART



Kiwi-Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Kiwi     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Crust
3/4 cup all purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon (or more) ice water
3/4 cup dry roasted and lightly salted macadamia nuts, chopped
Filling
1 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis, peeled, cut into 1/4-inch-thick rounds

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
  • Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

RICOTTA TART



Ricotta Tart image

Guests will think you fussed when they bite into a wedge of this cheesy tart. It's so simple to make with prepared pie pastry.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8-12 servings.

Number Of Ingredients 7

2 large eggs
1 cup ricotta cheese
1 cup shredded sharp cheddar cheese
2 tablespoons salsa
1/2 teaspoon salt
1/2 teaspoon pepper
Pastry for a single-crust pie (9 inches)

Steps:

  • In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling. , Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers.

Nutrition Facts :

RICOTTA CHEESECAKE TARTS



Ricotta Cheesecake Tarts image

Make special occasions extra special with Ricotta Cheesecake Tarts. Bake our Ricotta Cheesecake Tarts a few hours before guests arrive so they can cool.

Provided by My Food and Family

Categories     Recipes

Time 3h40m

Yield 12 servings, 1 tart each

Number Of Ingredients 10

1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/3 cup sugar
1/4 cup half-and-half
2 Tbsp. flour
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
12 ready-to-use mini graham cracker pie crusts
3 cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

Steps:

  • Preheat oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
  • Bake 25 to 30 min. or until centers are almost set. Cool.
  • Refrigerate at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6434 g, Sugar 0 g, Protein 6 g

KIWI FRUIT TART (ITALIAN 'CROSTATA') WITH CREAMY ENGLISH CUSTARD



Kiwi fruit tart (Italian 'crostata') with creamy English custard image

Make this Italian 'crostata' or tart, filled with a scrumptious homemade kiwi fruit compote, and serve it with plenty of creamy English custard for a real treat.

Provided by theItalianbkr

Time 3h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • The day before you're planning to serve the tart, make the shortcrust sweet shortcrust pastry. Add the soft butter and icing sugar to a bowl and beat together with a whisk until smooth and fluffy. Combine the egg yolks, vanilla, lemon zest and salt and stir until dissolved. Add the yolk mixture to the butter and sugar and continue to mix until fully incorporated and you achieve a smooth cream.
  • Sift the flour and corn flour together and add one third to the butter and egg cream. Using a wooden spoon or a spatula, start to incorporate the flour ensuring no lumps form. Add the remainder of the flour and mix with the spoon until it comes together to a soft pastry. If it's looking too dry, add a splash of cold water to finally bring it together. Fold the pastry a couple of times with your hands to form a ball. Flatten the ball on a piece of cling film, wrap and refrigerate for at least two hours, ideally overnight.
  • After you've made your pastry, marinate the kiwi fruit for your compote (1 day ahead). Peel the kiwis and chop each one into medium sized chunks. Transfer them to a large bowl and weight them to check you have 1 kilogram of peeled fruits. In a separate medium bowl, combine together the sugar (I suggest you use fructose, if you can find it) and lemon juice and mix with a spoon to form a thick syrup. Pour the syrup onto the chopped kiwis and mix to coat. Cover and set aside in the refrigerator for at least 8 hours or overnight.
  • The next day, make the compote. Transfer the fruit and all the juices to a pan or saucepan and bring to the boil over a medium-high heat. When it starts bubbling, lower the heat to medium-low and leave to simmer, uncovered, for 50-60 minutes, stirring from time to time. The compote will visibly start to thicken and become more jammy-like in the last 10 or 15 minutes of the process. Keep an eye on it and make sure it doesn't catch to the bottom of the pan. Don't wait for it to be overly thick, as it will thicken more when cooling down. Remove from the heat and set aside.
  • Assemble and bake the tart. Pre-heat the oven at 180°C. Take the pastry out of the fridge and leave it at room temperature for 10 minutes before working it. In the meanwhile, take a 20cm tart tin and coat the inside with butter and flour. Roll out half of the pastry to a 6mm thickness, cut a 20cm diameter disc and lay it on the bottom of the tin, as the tart base. Reserve the pastry scraps.
  • Take the other half of the pastry and, using your hands, form a 2cm thick and long log. Pick it up and lay it inside the tart tin, all along the border. Trim the two ends so they perfectly connect with each other and save the rest of pastry for the decoration. Using your fingers or a piece of pastry, press the log against the border of the tin to flatten it and create the sides of the tart. Take your time and ensure the sides are equally thick all around. Using a small and sharp knife, trim and overhanging pastry and make holes all over with a fork to keep the tart flat while cooking.
  • Pour the kiwi fruit compote into the centre of the tart and, using a spatula, spread a flat and even layer to completely fill the case. Bring all the leftover pastry together and roll out to a 6mm thickness. Using a straight object as a guide, cut as many long strips as you can fit (thick or thin is up to your liking) and lay them to decorate the top of the tart with a criss-cross pattern. Transfer the cake to the fridge to set for 15 minutes before baking. Bake over a metal tray for 40 minutes at 180°C. Cover with foil for the last 5 to10 minutes if you notice it's browning too quickly.
  • Make the creamy English custard. While the tart bakes, pop a small metal tray or bowl into the freezer. Pour the cream and vanilla extract into a small pan and bring to the boil over a medium heat. In the meanwhile, combine the egg yolks and sugar in a medium bowl and stir with a spatula to combine. When the cream starts to boil, remove from the heat and, using a fine sieve, pour half of it over the eggs and sugar, stirring constantly to prevent any egg to overcook. Once the mixture is smooth, add the remainder of cream, stir to combine. Remove any residue of cooked cream from the pan and pour the cream and egg mixture back in.
  • Heat the cream and eggs over a medium-low heat, stirring constantly until the mix thickens and becomes a smooth custard. If you have a food thermometer, it should read 82°C. Remove from the heat and pour the custard onto the frozen tray or bowl and whisk gently to cool it down as quick as possible. Once it is reasonably cold, leave at room temperature if serving immediately, or refrigerate with a cling film covering the surface for later.
  • Finish and serve your tart. Once baked, take the tart out of the oven and leave to cool completely before unmoulding. Spray or brush some clear gelatine or apricot glaze over the pastry top and serve sliced accompanied by the warm custard.

SAVORY RICOTTA TART



Savory Ricotta Tart image

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or as needed
½ cup panko bread crumbs
1 tablespoon olive oil, or as needed
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  • Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
  • Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
  • Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
  • Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  • Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g

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From ourpotluckfamily.com


RICOTTA CHEESECAKE WITH GINGER AND KIWI RECIPE -SUNSET MAGAZINE
Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep). 2. Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes. 3. Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth. 4. In a bowl, mix yogurt cheese, sugar ...
From sunset.com


KIWI RICOTTA CHEESE TART, LEMON ALMOND CRUST | RECIPE | FOOD, …
Nov 26, 2012 - The Art of Pastry Making from best-ever Pastry cookbook “There’s a lot of truth in the old adage – as easy as pie. Making pastry isn’t difficult if you follow a few simple r…
From pinterest.fr


KIWI RICOTTA CHEESE TART, LEMON ALMOND CRUST | EBI | COPY ME THAT
Kiwi Ricotta Cheese Tart, Lemon Almond Crust. melangery.com Ebi. I love to eat!! loading... X. Ingredients. For the filling: 2 Tbsp ground, blanched almonds; 1/2 cup superfine sugar ; 2 cups ricotta cheese; 1 cup greek yogurt ...
From copymethat.com


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