Orange Cream Cheese Tart

Today is a rainy day in Columbus, and I forgot what it feels like to hear the sound of rain on the window and say “Today, I stay in bed.” So I did.

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When I finally joined the world, it was still going strong outside, so I took it one step further.  “Today, I sleep in and then I bake things with cream cheese.”

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It felt like a natural progression to me. I’ll probably take it one more step and declare that a rainy day calls for hot tea with bourbon.  You know, natural hump day life choices.

Orange Cream Cheese Tart

By Whitney, April 24, 2013

Orange Cream Cheese Tart

Ingredients:

Instructions:

Combine the butter, flour, salt and sugar in a food processor, and pulse until the mixture looks like coarse peas.  Slowly add the cold water until the mixture comes together. Wrap dough in plastic wrap and fridge for 2 hours.  Combine the cream cheese, ricotta, orange zest and juice, salt and egg in a bowl, and using a hand mixer, whip until well mixed.  Fridge. Half the dough and roll each disc out on a lightly floured surface.  Trim into a clean circle.  Place half the filling in the center of each circle.  Begin to fold the sides in, making a rustic loose pie shell over the filling.  Bake at 400 for 25 minutes.

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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