• Make Cookie Crust
• Preheat your oven to 350 °F and prepare an ungreased 9 1/2-inch fluted tart pan with a removable bottom. Place the rack in the center of your oven for maximum baking potential!
• For a crunchy sweet base, mix cookie crumbs and sugar in a medium bowl with a fork until they become blended. Then lightly drizzle in melted butter. Using your hands, spread the mixture in the bottom of tart pan.
• Use your fingers to press crumbs around the inside edge of the pan, forming a wall about 1/4 inch thick. Then spread out any remaining crumbs over the bottom layer.
• Use a metal measuring cup or fingers to firmly compact the layer of crumbs.
• Crafting the perfect crust is an art! Bake crust until it releases a tantalizingly nutty aroma, about 10 minutes. When done, move to let cool on wire rack.

Creamy Tart Filling

• Preheat your oven to 350 °F and position a rack in the center. Start by combining ricotta with cream cheese in a medium bowl and using an electric mixer beat until creamy, around 3 minutes of mixing should do it!
• Add the sugar, flour, and salt into the bowl. Beat on medium until everything is well blended, approximately a minute or so.
• Then mix in the egg yolks, orange zest, and orange liqueur until all of them are just mixed into the filling. You should be able to see it changing colors as everything combines together.
• Use a rubber spatula to scrape the filling into your prepared crust and spread it evenly throughout. Voila, you are now ready for baking!
• It'll need to bake until the filling just barely jiggles if you nudge the pan, usually about 30 to 35 minutes.
• When done, let it cool completely on a rack and then refrigerate it for 3 hours until chilled and firm. Serve it up with some lovely orange slices for a bit of extra zest!