Tart with ricotta

17/11/2023

The tart with ricotta is a delicious traditional Italian dessert that combines the crunchiness of shortcrust pastry with the softness of ricotta cream. Here is the recipe:

Ingredients for the shortcrust pastry:

300 g of type 00 flour
150 g of cold butter, cut into cubes
100 g of sugar
1 large egg + 1 yolk
Grated zest of 1 lemon
A pinch of salt

Ingredients for the filling:

500 g of sheep’s ricotta (or cow’s if you prefer)
150 g of sugar
2 large eggs
Grated zest of 1 lemon
A sachet of vanillin or a teaspoon of vanilla extract
50 g of chocolate chips or candied fruit to your liking (optional)

Preparation

Start with the shortcrust pastry: in a bowl, combine the flour and butter, working them with your fingertips until you get a sandy mixture.
Add the sugar, lemon zest, a pinch of salt, and finally the egg and yolk. Work everything until a homogeneous dough forms, wrap it in cling film, and let it rest in the fridge for at least 30 minutes.
For the filling, pass the ricotta through a sieve to make it creamier and then mix it with the sugar, eggs, lemon zest, and vanillin. If desired, add the chocolate chips or candied fruit.
Roll out two-thirds of the pastry dough on a lightly floured surface into a disc that can cover the bottom and sides of a tart tin (usually 24 cm in diameter). The edges should be at least 2 cm high. Prick the bottom with a fork.
Pour the ricotta cream into the shortcrust pastry base.
With the remaining shortcrust pastry, create strips to form the classic lattice on the surface of the tart or cover with a single disc of pastry, making small holes to let steam escape during cooking.
Bake the tart in a preheated oven at 180 °C for about 30-35 minutes or until golden.
Let it cool completely before serving.

Curiosity

The tart with ricotta is a dessert greatly appreciated during the holidays, especially at Easter and during Carnival. The creaminess of the ricotta pairs perfectly with the crunchiness of the pastry, creating a balance of flavors that is always a huge success!

I wish you fun and good appetite in preparing this classic of Italian pastry!