Ricotta Tart // Tarta de Ricota ////

5.5.01


Click here for the "Updated Version of this Ricotta Tart Recipe".

What to do with “250 grams of Ricotta”?...waiting for me in the fridge ready to be used. I didn't want to make “tiramisu” again (even tough Hubby J. wouldn't complain at all if I make tiramisu every day for the rest of our lives...). So I spotted Mar’s blog from 'Todo Caserito' (one of my favorite blogs from Argentina.) And guess what?... there it was! the perfect solution to use the ricotta.

This tart is absolutely delicious! Now, the original recipe called for double of the ingredients. But because I just had 250 g of ricotta I made half of the ingredients. However, the biggest thing that caught my attention about this recipe is the fact that this beautiful tart is called Ricotta Cake but it looks like a Tart. So it became even more interesting for me.

So if you want to try something new with ricotta, you’ll love this recipe!


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RICOTTA TART  // TARTA DE RICOTA

For the dough:

75 g / ( 1/3 C.) unsalted butter
200 g / ( 2 C. ) self-rising flour
50 g / ( 1/4 C.) sugar
1 egg 
Lemon zest- of 1 lemon
1/4 C. / ( 50 ml ) cold water (If needed)

Dough Preparation:


In a bowl add the flour and sugar. Rub in the butter until the mixture resembles breadcrumbs, loosely gathering the mixture together in your hands without squeezing. Add lemon zest, egg, and water (If dough it’s too dry). The dough should be firm, as well as moist and smooth. When ready, cool in the refrigerator for 30 minutes. Greased and floured 28 cm baking dish. Set aside.

For the filling:
250 g / ( 9 ounces ) ricotta
100 ml / ( 1/2 C. ) cream/pouring cream
100 g / ( 1/2 C. ) sugar
2 egg yolks
1 egg
Lemon zest-of one lemon-
1 Tbsp fresh grated ginger (optional)

Now, the filling preparation! Ok, in another bowl place the ricotta and star adding the rest of the ingredients- lemon zest, ginger, cream, sugar, egg yolks and egg- one by one. Mixing well each time, to prevent any lumps. 

Cake Assembling:
Roll out the dough on a floured surface and transfer to the baking dish. Pressing the dough up to the top of the sides and trimming any excess. Pour the ricotta filling. Place in the oven at 170 C / (335 F ) and bake for about 45-50 minutes. Let cool completely before serving. 

(adapted from Todo Caserito)

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