Marsala Cheese Tart With Oranges Recipes

MARSALA CHEESE TART WITH ORANGES

Steps:

• Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
• Place cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add Marsala and vanilla extract, and beat until combined. Whip heavy cream to stiff peaks, and fold into cream-cheese mixture. Spoon mixture into prepared crust; return to freezer at least 1 hour 15 minutes or until firm.
• Cut ends off oranges, and remove peel, pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections. Serve cheesecake garnished with orange sections.

MARSALA CHEESE TART WITH ORANGES

Steps:

• Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.
• Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.

MARSALA CHEESE TART WITH ORANGES

Steps:

• Place gingersnaps in food processor and pulse until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8 inch tart pan with a removeable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
• Mix cream cheese and sugar in an electric mixer with paddle attachment; beat until fluffy. Add Marsala and vanilla, and beat until combined. Whip heavy cream to stiff peaks and fold into cream cheese mixture. Spoon mixture into prepared crust; return to freezer at leat 1 hour 15 minutes or unti firm.
• Cut ends off oranges, remove peel and pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections.
• Serve cheesecake garnished with orange sections.

ORANGE TART WITH CHOCOLATE SAUCE

Steps:

• Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
• Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
• Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
• Bake in the preheated oven for 1 hour.
• While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
• Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
• Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
• While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

APPLE TART WITH ORANGE-MARSALA GLAZE

Steps:

• Heat oven to 400 degrees.
• Spray 11-in tart pan with removeable bottom with cooking spray.
• Roll out dough in 13-in round; place in pan.
• Trim dough even with top of pan.
• Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
• Combine sugar and salt; sprinkle over apples
• Dot apples with butter.
• Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly).
• Cool in pan on wire rack.
• Combine marmalade and wine; brush over apples.

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

ORANGES IN MARSALA

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

SPICY PLUM TART WITH MARSALA CUSTARD

Steps:

• Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.
• Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don't have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.
• Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There's no need to be too fussy - as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.
• A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.

CHOCOLATE ROASTED-ORANGE TART

Steps:

• Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
• Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
• Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
• Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
• Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.