Orange blossom and ricotta tart

by Diana Moutsopoulos

Orange blossom and ricotta tart - a not-too-sweet yummy treat made with sheep milk ricotta from @bellwetherfarms and orange blossom water. Of course I had to add cinnamon because I add it to everything. Have a slice for breakfast!


#RECIPE:
12 oz (340g) sheep milk ricotta
1 tbsp orange flower water
1/3 cup (75g) sugar
1 tsp cinnamon
2 eggs
1/3 cup (40g) self rising flour
.
Beat ricotta on high speed for 10 minutes. Add orange flower water, then gradually add sugar and cinnamon while beating. Beat in eggs one at a time. Sift in flour, then fold in gently. Pour into buttered tart pan. Bake at 325 F (170 C) for 30 minutes, or till springs back when lightly touched in the middle.

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