Best 9 Marsala Cheese Tart With Oranges Recipes

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From its origins in the Sicilian town of Marsala, this sumptuous marsala cheese tart with oranges is an impressive centerpiece for entertaining and special occasions. The combination of creamy, tangy cheese, sweet oranges, and rich marsala wine makes for a decadent and memorable dessert. With its distinctive flavor and elegant presentation, this tart is sure to delight your guests and leave them craving for more.

Let's cook with our recipes!

MARSALA CHEESE TART WITH ORANGES



Marsala Cheese Tart with Oranges image

A rich combination of Marsala wine, whipped cream, cream cheese, and vanilla is spread in a ginger crust, frozen, and served with oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-inch tart

Number Of Ingredients 8

5 ounces gingersnaps, broken into pieces
4 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sugar
2 tablespoons Marsala
1 teaspoon pure vanilla extract
1/2 cup heavy cream
3 navel oranges

Steps:

  • Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
  • Place cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add Marsala and vanilla extract, and beat until combined. Whip heavy cream to stiff peaks, and fold into cream-cheese mixture. Spoon mixture into prepared crust; return to freezer at least 1 hour 15 minutes or until firm.
  • Cut ends off oranges, and remove peel, pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections. Serve cheesecake garnished with orange sections.

MARSALA CHEESE TART WITH ORANGES



Marsala Cheese Tart with Oranges image

Categories     Cheese     Orange     Marsala

Yield Makes one 8-inch tart

Number Of Ingredients 8

5 ounces gingersnaps, broken into pieces
4 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sugar
2 tablespoons Marsala
1 teaspoon pure vanilla extract
1/2 cup heavy cream
3 navel oranges

Steps:

  • Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.
  • Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.
  • Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.

MARSALA CHEESE TART WITH ORANGES



Marsala Cheese Tart With Oranges image

Make and share this Marsala Cheese Tart With Oranges recipe from Food.com.

Provided by LMillerRN

Categories     Tarts

Time 1h35m

Yield 1 tart

Number Of Ingredients 8

5 ounces gingersnaps, broken into pieces
4 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sugar
2 tablespoons marsala
1 teaspoon pure vanilla extract
1/2 cup heavy cream
3 navel oranges

Steps:

  • Place gingersnaps in food processor and pulse until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8 inch tart pan with a removeable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
  • Mix cream cheese and sugar in an electric mixer with paddle attachment; beat until fluffy. Add Marsala and vanilla, and beat until combined. Whip heavy cream to stiff peaks and fold into cream cheese mixture. Spoon mixture into prepared crust; return to freezer at leat 1 hour 15 minutes or unti firm.
  • Cut ends off oranges, remove peel and pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections.
  • Serve cheesecake garnished with orange sections.

Nutrition Facts : Calories 2932.8, Fat 183.8, SaturatedFat 110, Cholesterol 534.6, Sodium 1669.1, Carbohydrate 276.4, Fiber 12.4, Sugar 166.4, Protein 32

ORANGE TART WITH CHOCOLATE SAUCE



Orange Tart with Chocolate Sauce image

What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.

Provided by zack1995

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h30m

Yield 10

Number Of Ingredients 19

½ cup butter, room temperature
¼ cup confectioners' sugar
½ teaspoon orange extract
1 cup sifted all-purpose flour
1 (12 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
⅛ cup ricotta cheese
⅛ cup mascarpone cheese
3 tablespoons all-purpose flour
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon vanilla extract
3 mandarin oranges, peeled and segmented
1 navel orange, peeled and segmented
1 blood orange, peeled and segmented
½ cup white sugar
1 cup dark chocolate chips
3 tablespoons unsalted butter

Steps:

  • Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
  • Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
  • Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
  • Bake in the preheated oven for 1 hour.
  • While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
  • Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
  • Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
  • While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g

APPLE TART WITH ORANGE-MARSALA GLAZE



Apple Tart With Orange-Marsala Glaze image

Make and share this Apple Tart With Orange-Marsala Glaze recipe from Food.com.

Provided by AZPARZYCH

Categories     Tarts

Time 1h15m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 7

dough for 1 pie crust (11-inch)
4 -5 golden delicious apples, peeled, sliced (about 2 lbs, 1/4 inch)
1/4 cup sugar
1 dash salt
2 tablespoons unsalted butter, chilled and thinly sliced
2 tablespoons orange marmalade, melted
1 tablespoon sweet marsala wine

Steps:

  • Heat oven to 400 degrees.
  • Spray 11-in tart pan with removeable bottom with cooking spray.
  • Roll out dough in 13-in round; place in pan.
  • Trim dough even with top of pan.
  • Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
  • Combine sugar and salt; sprinkle over apples
  • Dot apples with butter.
  • Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly).
  • Cool in pan on wire rack.
  • Combine marmalade and wine; brush over apples.

Nutrition Facts : Calories 110.8, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 23.6, Carbohydrate 22.2, Fiber 2.2, Sugar 18.7, Protein 0.3

FRESH FRUIT TART WITH MASCARPONE



Fresh Fruit Tart with Mascarpone image

I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.

Provided by Sarah

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 16

Number Of Ingredients 16

2 cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 cups sliced fresh strawberries, or as needed
2 cups fresh blackberries, or as needed
3 kiwis, peeled and sliced, or as needed
½ cup white sugar
1 tablespoon cornstarch
¼ cup water
½ tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  • Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  • While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
  • Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  • Glaze the entire top of each tart gently using a pastry brush.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g

ORANGES IN MARSALA



Oranges in Marsala image

Categories     Dessert     Low Fat     Quick & Easy     Orange     Marsala     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

4 1/2 navel oranges
1/2 cup sugar
1/2 cup sweet Marsala wine

Steps:

  • Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
  • Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
  • Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

SPICY PLUM TART WITH MARSALA CUSTARD



Spicy plum tart with marsala custard image

There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best

Provided by Good Food team

Categories     Dessert, Lunch

Time 1h

Number Of Ingredients 12

900g fresh plum (we used Fortuna)
25g butter
1 tsp ground mixed spice
100g light muscovado sugar
1 orange , finely grated zest
3 tbsp port
500g packet ready-made shortcrust pastry
50g ground almond
1 egg , beaten
2 tbsp demerara sugar
500g tub good quality fresh custard (pouring type)
2 tbsp marsala or cream sherry

Steps:

  • Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.
  • Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don't have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.
  • Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There's no need to be too fussy - as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.
  • A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.

Nutrition Facts : Calories 716 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 28 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.66 milligram of sodium

CHOCOLATE ROASTED-ORANGE TART



Chocolate Roasted-Orange Tart image

This recipe showcases the navel orange variety known as Cara Cara.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch tart

Number Of Ingredients 13

1 cup all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
5 Cara Cara oranges
1 1/4 cups fresh orange juice
1/3 cup granulated sugar
1 cup (8 ounces) mascarpone cheese
2 teaspoons confectioners' sugar

Steps:

  • Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
  • Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
  • Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
  • Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
  • Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.

Tips:

  • For a smooth filling, be sure to whisk the eggs and sugar together until they are light and fluffy.
  • If you don't have orange zest, you can use 1 teaspoon of orange extract.
  • Be careful not to overcook the tart crust. It should be golden brown, but not too dark.
  • Let the tart cool completely before serving. This will help the filling to set.
  • Garnish the tart with orange slices or whipped cream for a festive touch.

Conclusion:

This Marsala cheese tart with oranges is a delicious and elegant dessert that is perfect for any occasion. With its creamy filling, flaky crust, and bright citrus flavor, this tart is sure to impress your guests. So next time you're looking for a special dessert to make, give this Marsala cheese tart a try. You won't be disappointed.

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