Ginger, orange and ricotta tart

For the base

1 x 200g packet of ginger biscuits (we used McVitie’s Ginger Nuts)
1/3 cup butter, melted

For the filling

250g ricotta cheese
250g cream cheese or creamed cottage cheese
3 large eggs
¾ cup castor sugar
1 tbsp Maizena mixed with
the juice of half an orange
Zest of 1 orange
½ tsp ground ginger
1 orange, thinly sliced, to garnish

1 Preheat oven to 150̊C. Crush the ginger biscuits in a food processor and stir through melted butter. Press into the base of a 23cm tart tin. Set aside.
2 For the filling, blitz all ingredients together in a food processor until the mixture is smooth and glossy.
3 Pour into prepared tart shell and bake for 30–45 minutes or until almost set. Turn off oven and keep the door closed for an additional 15 minutes. Remove tart from the oven and allow to cool.
4 When the tart has cooled, garnish with thin slices of orange and cut into wedges.