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.


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.”


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



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.



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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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