Citrus Ricotta Tart with Almond Corn Flour Crust {gluten-free}
Brightly-hued citrus fruits form a rainbow of color across a fluffy baked ricotta filling, all wrapped in a gluten-free almond and corn flour shortbread crust.
Prep Time: 30 minutesminutes
Cook Time: 40 minutesminutes
Chilling time: 1 hourhour
Total: 1 hourhour10 minutesminutes
Servings: 8-10 servings
Ingredients
Crust:
Cooking spray
1/2cup(60 g) blanched almond flour (such as Bob’s Red Mill)
1/2cup80 g) sweet white rice flour
¼cup+ 2 tablespoons (45 g) corn flour (such as Bob's Red Mill)
2tablespoons(12 g) tapioca flour
/41cup(50 g) organic granulated cane sugar
1/4teaspoon1⁄8 teaspoon fine sea salt
6tablespoons(85 g) cold, unsalted butter, diced into 1⁄2-inch cubes
Position a rack in the center of the oven and preheat to 375ºF. Spray a 12x4-inch <g class="gr_ gr_124 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="124" data-gr-id="124">regtangular</g> tart pan (or a 9-inch round tart pan) with a loose bottom lightly with cooking spray and place on a rimmed baking sheet to catch any drips.
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice, corn, and tapioca flours with the sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes.
Dump the crumbs into the prepared pan and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 10 minutes to make it look pretty.) Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15–30 minutes.
Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch, 18–22 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
Make the filling:
Decrease the oven temperature to 325ºF. In a large bowl, stir together the ricotta, citrus zests, eggs, honey, flour, and salt until well-combined. Pour into the warm crust and place in the oven. Bake until the filling is lightly puffed and set when you give it a wiggle, 30-40 minutes. Let the tart cool to room temperature, then chill until cold, 2 hours or up to 1 day.
Assemble the tart:
When ready to serve, supreme the citrus by cutting the top and bottom off of the citrus fruits and use a paring knife to peel away the skin and pith from the outside of the fruit, following the curve of the fruit. Cut out the segments from the membranes, holding the fruit over a bowl to catch the juice (and drink it!). Drain the citrus segments on paper towels to absorb excess moisture, then lay the citrus segments over the tart in whatever pattern you like. Drizzle with honey, cut into slices, and serve.
The tart is best the day of <g class="gr_ gr_122 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="122" data-gr-id="122">baking,</g> when the crust is crisp, but it will keep, refrigerated airtight, for up to three days.
Notes
This gluten-free crust tastes like a fluffy ricotta cheesecake kissed with citrus and honey, all wrapped in a tender crust.The crust is adapted from Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.It's easy to make, but do take the time to press it neatly into the pan, and don't forget to press the baked crust down with the back of a spoon to help it hold together when you cut it.If you can't find corn flour, which is like very finely ground cornmeal with a buttery yellow hue, you can substitute 1/2 cup (55 g) GF oat flour in its place.All of the flours here can be ordered from Bob's Red Mill if you can't find them locally. (And Alternative Baker has loads of recipes that make use of these flours.)Look for larger citrus fruits, which are easier to supreme. Feel free to use a variety, or stick with only your favorite (blood oranges, for instance).This can also be made in a 9-inch round pan with the citrus supremes placed in concentric circles.Nutritional values are based on one of eight servings.