Gluten-Free Orange Ricotta Matcha Tart


I have been on a bit of tea kick recently. I wanted to make some deep-dish strawberry pies with freeze-dried strawberries in the crust to give it more flavor and a pink color. I also decided to put a little strawberry on top for decoration. I was thinking of getting some all-natural food coloring, when I realized that was silly because matcha is naturally green. So I got some matcha for the stem work, but my mind was racing with other ways to incorporate it.

I had nearly a whole batch of matcha pie dough left, what to do? I became inspired by a tea bag I have at home. It is an orange matcha flavor. It is delicious. I had one before with lemon and matcha, which was really good, but I was intrigued more by the orange. I use lemon a lot, so I wanted to give orange a try. Feel free, though, to make this tart with lemon curd, rather than orange.

I’ve used this ricotta filling on a few tarts too, and it is very nice. I loved this tart. It had a subtle combination of flavors  that worked well. I didn’t have too much matcha in the crust, so it did not taste earthy to me. The orange was present, but not in your face or overwhelming. It is not too sweet, which I really enjoyed. Something I’ve learned with watching so many baking shows, is desserts need balance and you don’t want one-note of just pure sweetness. Make it a little more complex.

I really enjoyed this tart. I would love to try it again with lemon. And it makes me want to go drink a cup of that orange matcha tea, right now!


Gluten-Free Orange Ricotta Matcha Tart

Matcha Pie Crust:

  • 1 cup tapioca flour
  • 1 cup almond flour
  • 1/2 cup butter
  • 1 tbsp. matcha powder
  • 1 tsp local honey
  • 1 egg
  • 1/4 tsp salt

Ricotta Filling:

  • 1 1/2 cup ricotta
  • 3 eggs
  • 1/8 cup honey
  • 1/8 cup maple
  • 1/2 tsp vanilla
  • 1 tbsp tapioca flour

Orange Curd: 

  • 2 oranges
  • 6 egg yolks
  • 1/2 cup butter
  • 1 1/4 cup maple sugar
  • pinch of salt

Let’s Make it Happen: Orange Curd: Beat the egg yolks. In a pot, zest the two oranges and squeeze the juice. Place over medium heat. Add the maple sugar, butter (I suggest cubing, so it is easier to melt), yolks and salt. Continually whisk. Once it begins to boil, let it boil for an additional 4 minutes. Remove from the stovetop. Strain into a bowl. Cover with plastic, placed directly on the curd. Refrigerate for several hours.

Preheat oven to 350.

Mix all your pie ingredients in a food processor, until it starts to form a ball. I cut the butter up into small cubes when I do this. Divide dough in half. Refrigerate one half, I only made three tarts with this, so you can use the remaining dough for whatever you like! Take the other half and divide into three equal sized balls. Spray mini tart pans, pat dough evenly into each pan. Prick with a fork. Bake for 8 minutes. Cool.

For the filling, beat the ricotta cheese. Add the honey, maple and vanilla. Add the eggs in one at a time. Scrape down the sides in between each one. Add the flour. Once combined, pour carefully into your tart. Bake for 50 minutes (or about 20 for a mini). Cool.

Spoon and spread orange curd on the top. Refrigerate it all for 2 hours. Remove from the tart pans. Slice, eat and enjoy!


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