Baked Vanilla and Ricotta Tart with Star Anise Citrus

Prep: 25 minutes

Cook: 45 minutes + cooling time

Serves: 12

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Recipe by: The Dairy Kitchen

Make a delicious citrus ricotta tart recipe with fruit using this baked vanilla ricotta dessert recipe. Serve as a dinner party dessert or enjoy for afternoon tea.

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Baked Vanilla and Ricotta Tart with Star Anise Citrus

Ingredients:

600g wedge ricotta cheese

1/2 cup reduced fat vanilla yoghurt

3 eggs, lightly beaten

1/4 cup caster sugar

2 teaspoons vanilla

600g citrus fruit eg oranges, ruby grapefruit, mandarins

1 star anise

3/4 cup reduced fat vanilla yoghurt, extra

Mint leaves, to decorate

Method:

In a food processor, combine ricotta, yoghurt, eggs, sugar and vanilla until very smooth and creamy. Pour into a baking paper lined 23-24cm spring form pan
Bake at 150°C for 30 minutes or until just firm, turn off oven and allow cake to cool in the oven for 1 hour, stand at room temperature for 1/2 hour and then refrigerate until cold
Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane etc
Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened. Pour the hot syrup over the segments and chill until required
Remove the cheesecake from the pan and place on a serving platter, top with fruit, syrup and mint leaves. Serve slices of the tart with extra yoghurt dolloped on the side

Tips & Hints:

To segment citrus fruit, first peel the fruit removing any pith. Slide a small paring knife between each segment and the connective membrane, until you hit the middle of the fruit, turn the knife around on itself, hooking around the bottom of the segment and slip the knife up the otherside of the segment to remove