Recipe: Red, White & Blue Berry Ricotta Tart For July 4th

The summer issue of Grate. Pair. Share is here and packed with fresh, easy recipes to help you spend less time working and more time living it up. 

Wisconsin cheese, berry ricotta tart

The cover of the summer issue features a colorful red, white and blue Berry Ricotta Tart. Here, Wisconsin ricotta cheese is layered with fresh raspberries, blueberries and star-shaped sugar cookies for a dessert that is decorative, delicious and perfect for Fourth of July celebrations. Make your own red, white and blue Berry Ricotta Tart:

  1. Heat oven to 325˚F. Grease a 10-inch tart pan with removable bottom. Pat three-fourths cookie dough onto the bottom and up the sides of pan; set aside remaining dough. Bake for 12-15 minutes or until light golden brown. Cool completely on a wire rack. Meanwhile, roll out remaining dough on a lightly floured surface to 1/8-inch thick. Cut with a floured star cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Bake for 10-12 minutes or until light golden brown. Cool on a wire rack.

  2. Beat cream cheese, ricotta, sugar, orange zest and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.

  3. Combine the marmalade, orange juice and cornstarch in a small saucepan. Bring to boil over medium heat; cook and stir for 1-2 minutes or until slightly thickened. Remove from heat. Cool completely. Gently toss berries and orange glaze in a large bowl. Spoon berry mixture over tart. Top with star cookies. Refrigerate until serving.

Recipe Tips

  • Any brand of Wisconsin cream cheese or ricotta cheese can be used.

  • One medium navel orange yields 1 to 1 1/2 teaspoons orange zest and about 3 to 5 tablespoons orange juice.

  • Use what is on hand, any size star cookie cutter will work for decorating this tart.

Cheesemonger Tip

Italian cheesemakers originally produced ricotta cheese from whey that remained after making mozzarella and provolone. They added heat and an acid, such as vinegar, to the whey; this process caused the curds to form and rise to the surface, where they were skimmed off and drained. Today, Wisconsin cheesemakers use similar techniques.

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