Lotus Biscoff Canoli Tart
Lotus Biscoff crumb crust filled with a sweet, cheesy, orange and chocolate studded filling. Perfect for Easter. Makes one 9-inch round or one 13 x 4 inch rectangular tart. Use a pan with a removable bottom. Will also work as eighteen 3-inch individual tarts. Active Time: 40 minutes
Preheat the oven to 350°F. Whirl the Biscoff Cookies in the blender or food processor until they are reduced to fine crumbs. Mix in the melted butter and stir. Firmly press the crumb crust evenly across the bottom and up the sides of the tart pan. Bake for 12 minutes. Remove from the oven and cool while making the filling. In the bowl of a stand mixer (or use a hand mixer or mix by hand!) using the whisk attachment, beat the ricotta and sugar until smooth. Add the eggs one at a time, waiting until fully incorporated before adding the next. Add the vanilla, orange and chocolate and stir until well distributed. Pour the filling into the tart pan. Smooth the top lightly. Bake for 35 minutes. Watch carefully and do not overbake. It will be brown on the edges but yellow and shiny in the center. You may have filling left over: spoon the extra into 6-ounce ramekins and place them in a water bath (add and inch or two of boiling water to a baking dish and set the ramekins in the baking dish). Bake right alongside the tart. These little custards are fantastic. Shhhhh. I had one for breakfast.