Plum and Ricotta Tart

The plum and ricotta tart is a balanced and delicious dessert that combines the sweetness of plums with the creaminess of ricotta. Here’s the recipe:

Ingredients

• 250 g of shortcrust pastry (if you don’t have the recipe I can provide it)
• 500 g of sheep’s milk ricotta
• 120 g of granulated sugar
• 2 eggs
• 1 sachet of vanillin or the seeds from a vanilla pod
• 300 g of plums
• Powdered sugar as needed
• Butter and flour for the tart pan

If you don’t have plums, you can replace them with another type of fruit, such as peaches or apricots.

Preparation

1. Prepare the base: Roll out the shortcrust pastry until it is about 5 mm thick and use it to line a previously buttered and floured tart pan. Prick the bottom with a fork.
2. Prepare the filling: In a bowl, mix the ricotta with the granulated sugar and vanillin until you obtain a smooth mixture. Add the eggs one at a time, incorporating them well into the mixture.
3. Arrange the plums: Wash the plums, cut them in half and remove the pits. Then cut the plums into slices or wedges.
4. Fill and bake: Pour the ricotta mixture onto the shortcrust pastry base and level it with a spatula. Arrange the plum slices on top of the ricotta filling.
5. Baking: Bake in a preheated oven at 180 °C for about 40-45 minutes or until the surface appears golden and the plums are soft.
6. Finishing touches: Remove the tart from the oven and let it cool before dusting with powdered sugar.

Did you know?

The tart is a very versatile and beloved dessert in Italy. The combination of fruit and ricotta is classic and very popular for the contrast between the fruit, often slightly sour, and the sweetness of the cream. The shortcrust pastry, finally, with its crispness, serves as the perfect container for these flavors.

I hope you enjoy the recipe and have fun preparing it! If you need the shortcrust pastry recipe or have any questions, I’m here to help.