Raspberry Orange Ricotta Tarts, Rye Crust

Steps

1. Make the crust: whisk the rye flour, all-purpose flour, powdered sugar and salt in a large bowl.
2. Rub in the cold butter with your fingertips until the largest pieces are pea-sized.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into two equal halves, flatten each into a disk, wrap and chill for 1 hour.
5. Roll each disk into a 12-inch round and press into two 9-inch tart pans with removable bottoms; trim the edges, prick the bases and freeze for 15 minutes.
6. Preheat the oven to 375°F (190°C). Line each crust with parchment and pie weights and blind-bake for 15 minutes, then remove the weights and bake 8 to 10 minutes more until dry and lightly golden. Lower the oven to 325°F (165°C).
7. Make the filling: beat the ricotta, softened cream cheese and granulated sugar until smooth.
8. Beat in the eggs one at a time, then the lemon zest, half of the orange juice, the vanilla and the cornstarch until just combined.
9. Divide the filling evenly between the two crusts, half in each, and smooth the tops.
10. Bake at 325°F (165°C) for 30 to 35 minutes, until the edges are set, the centers jiggle only slightly and the filling reaches 160°F (71°C).
11. Cool the tarts on a rack for 1 hour, then chill for 1 hour until set.
12. Make the glaze: warm the honey with the remaining half of the orange juice in a small pan for 1 minute, then let it cool slightly.
13. Arrange the raspberries over the two tarts, half on each, and brush with the honey-orange glaze.
14. Cut each tart into 6 slices and serve chilled.