The thin tart with pears and ricotta is a dessert that I discovered during a trip to Italy, more precisely in Tuscany. I had fallen under the charm of this region, its rolling landscapes and its authentic cuisine. In a small trattoria, I had tasted a similar tart, prepared with local pears and a fresh and creamy ricotta. I tried to recreate this flavor at home, adapting the recipe to my tastes and using the Thermomix® to facilitate the preparation. Pears are the main ingredient of this tart. They bring a natural sweetness and a melting texture. For this recipe, I prefer to use Williams pears or Comice pears, because they are juicy and fragrant. The sugar is used to sweeten the pears during cooking and to lightly caramelize the surface of the tart. Star anise and cinnamon stick add a spicy and warm note, which goes perfectly with the sweetness of the pears. The white wine, preferably a dry and fruity wine, allows to poach the pears and to impregnate them with flavor. The lemon brings a touch of acidity that balances the sweetness of the ricotta. Ricotta is the key ingredient of the cream. It must be of good quality, fresh and creamy. The sugar is used to sweeten the ricotta and give it a smoother texture. The eggs bind the ingredients and give consistency to the cream. The lemon juice brings a touch of freshness and acidity that contrasts with the richness of the ricotta. The shortcrust pastry, which you can prepare yourself or buy ready-made, serves as the base for the tart. For the preparation with the Thermomix®, it is important to respect the cooking times and speeds indicated in the recipe. To poach the pears, make sure they are well covered with white wine. If necessary, add a little water. For the ricotta cream, it is important not to mix the ingredients too much, so as not to make it too liquid. For a vegan version, you can replace the ricotta with a soy or cashew cream. You can also use a vegan shortcrust pastry. To vary the flavors, you can add other spices, such as vanilla, cardamom or ginger. You can also add dried fruits, such as slivered almonds or crushed hazelnuts. The thin tart with pears and ricotta can be enjoyed warm or cold. You can serve it with a scoop of vanilla ice cream, a custard or a red fruit coulis. It can be stored in the refrigerator for 2 to 3 days. You can also prepare it in advance and freeze it. In this case, it is best to thaw it slowly in the refrigerator before reheating it in the oven.

Thin tart with pears and ricotta

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Description

Ingredients (10 ingredients)

Preparation (8 steps)

Prepare pears

Prepare white wine syrup

Poach pears

Cool pears

Prepare ricotta cream

Mix ricotta cream

Cover tart

Bake tart

Finished cooking? Great! 🎉

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