Homemade Ricotta Tart
Tart
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Cook Time
1 h 30 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This homemade ricotta tart is a classic dessert that always triumphs. The shortcrust pastry, soft and slightly sweet, contrasts perfectly with the creamy and aromatic ricotta filling. The lemon zest and vanilla essence give it a special touch that makes it irresistible. It is perfect to enjoy on an autumn afternoon with a cup of coffee or to celebrate a birthday. Although it takes a little time to prepare, the result is worth it. In addition, it is a very versatile recipe, since you can add candied fruits or raisins to the filling to give it a different touch. Go ahead and prepare it, you will love it!
Ingredients (12 ingredients)
-
1 piece egg
-
200 gramos 0000 flour
-
80 gramos butter
-
1 cucharada postre vanilla essence
-
60 gramos sugar
-
1 piece lemon zest
-
0.5 cucharada postre baking powder
-
300 gramos ricotta
-
1 piece egg
-
1 cucharada postre vanilla essence
-
1 piece lemon zest
-
40 gramos sugar
Preparation (9 steps)
Preparation of the dough
In the Thermomix bowl, place 1 egg at room temperature, 80 grams of softened butter, 60 grams of sugar, 1 dessert spoon of vanilla essence and lemon zest. Mix for 20 seconds/Stufe 4.
Incorporation of flour and baking powder
Add 200 grams of 0000 flour and ½ dessert spoon of baking powder to the bowl. Mix for 20 seconds/Stufe 4. Do not knead.
Dough formation and refrigeration
Remove the dough from the bowl, form a ball and stretch it between two separators or cling film. Take it to the fridge on a flat surface for 15 to 20 minutes.
Preparation of the filling
In the Thermomix bowl, place 300 grams of ricotta, 40 grams of sugar, 1 dessert spoon of vanilla essence and lemon zest. Mix for 15 seconds/Stufe 3.
Incorporation of the egg to the filling
Add 1 egg to the bowl and mix for 10 seconds/Stufe 3.
Assembly of the tart
Remove the dough from the fridge and cover a 20 centimeter diameter mold with it, previously greased. Reserve dough for the lattice. Fill with the ricotta mixture.
Creation of the lattice
With the remaining dough, cut strips and make the lattice over the filling.
Baking the tart
Bake in the preheated oven at 180 ºC for about 30 minutes, or until lightly golden. When removing it, place it on a wire rack to cool.
Decoration and serve
Once cold, unmold and decorate with icing sugar. Serve.
Finished cooking? Great! 🎉
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Created by
Ana Ruiz
3
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
- Eggs
- Milk
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