Easter Tart with Quinoa and Oranges
A baked ricotta and quinoa tart flavored with orange zest and juice, on a butter pastry base.
Ingredients
| 2 | oranges (zest of both, plus 1/2 cup juice) | |
| 1/2 cup | 120 ml | water |
| 3/4 cup | 180 ml | quinoa |
| 3 | eggs | |
| 400 g | ricotta | |
| 2 tsp | 10 ml | vanilla |
| 3/4 cup | 180 ml | powdered sugar |
| — | butter pie pastry base |
Instructions
- Grate the zest of two oranges.
- Squeeze the juice of the oranges to make 1/2 cup and mix it with 1/2 cup water.
- Cook 3/4 cup quinoa in the water with the orange juice and boil for 15 minutes, covered.
- Beat 3 eggs with the orange zest, 400 g ricotta, 2 tsp vanilla and 3/4 cup powdered sugar and mix everything until homogeneous. Add the cooked, drained quinoa and stir.
- Pour into a pan in which you have already placed a base of butter pie pastry. Bake at 180°C (350°F) for 30 minutes.
- Dust with powdered sugar.