Almost all the supermarkets and food markets, are selling citrus and since it's in season, the varieties available almost require you also cook with them. From Cara Cara oranges, to grapefruit and lemons, to naartjies and clementines, you can make anything with citrus fruit, as we show in these recipes below.
Oh and you can clean your counter tops with citrus peel too- simply mix water, distilled vinegar and orange peels.
Orange Ricotta Tart
.
Meet your new, favourite cheesecake by by Hein van TonderClean and creamy below, with citrusy zing on top.
For the pastry you’ll need
225 g plain flour; plus extra for dusting
100 g butter
75 g caster sugar
2 egg yolks; lightly beaten
For the filling you’ll need
250 g ricotta
250 g mascarpone
100 g caster sugar
3 eggs
Pinch of salt
Finely grated zest and juice of 2 oranges
250 ml cream
Candied Orange Slices
2/3 cup caster sugar
2/3 cup water
1 orange; thinly sliced
Make the pastry by combining the flour and sugar in a bowl.
Cut the butter into cubes and using your fingertips. Rub the butter with the flour and sugar until the mixture resembles breadcrumbs.
Add the egg yolks and mix into the flour using your fingers. Knead it lightly until it comes together in a smooth ball. You may need to add 1 tsp. or so ice-cold water to get the dough to hold together.
Wrap in cling film and chill for at least 30 min.
Lightly dust a work surface with some flour & roll out the pastry in a circle large enough to line a 26 cm loose bottomed fluted tin. Don’t worry if the pastry breaks, just patch it together in the tin and up the sides. Make sure it is even all over and overlapping the edges of the tin slightly.
Chill for another 30 min.
Preheat the oven to 200°C.
Place some foil on top of the pastry and fill it with baking or dry beans.
Bake the pastry blind for 12 min.
Remove the foil and beans and bake for another 7 min. until light golden brown.
Let the pastry cool and trim off the edges of the pastry evenly with the tart tin.
Make the candied orange slices by placing the sugar and water into a pan.
Bring it to a simmer and simmer for 10 min. until the sugar starts to turn golden.
Add the orange slices and and cook for 2–3 min. on each side.
Place on baking paper and set aside to cool.
Lower the heat of the oven to 180°C.
Mix the ricotta, mascarpone, sugar, eggs, salt, orange juice and zest until smooth.
Pour the filling into the cooled pastry case.
Bake for 30 min. until set with a slight wobble in the centre.
Leave to cool completely and remove from the tin.
When ready to serve, whip the cream and spoon over the tart.
Decorate with the candied orange slices and serve.
Recipe provided by Checkers. For more recipes check out www.checkers.co.za