If you love creamy and delicate desserts, this tart is perfect for you! Here is the recipe for a 20 cm tart that will conquer everyone:
Ingredients:
For the pastry:
200 g of 00 flour (better if for cakes)
75 g of butter (or 60 g of oil for a lighter version)
75 g of icing sugar
1 egg
1 teaspoon of baking powder
The grated zest of half a lemon
For the filling:
300 g of ricotta
20-30 g of sugar (to taste)
2 tablespoons of desiccated coconut
40 g of white chocolate
The grated lemon zest
Preparation:
Prepare the pastry:
In a bowl, sift the flour with the baking powder.
Add the icing sugar and mix well.
Add the butter in pieces (or oil) and work with your fingers until you obtain a sandy consistency.
Add the egg and grated lemon peel. Mix until the dough is smooth.
Form a ball, wrap it in cling film and leave to rest in the refrigerator for at least 30 minutes.
Prepare the Filling:
Mix the ricotta with the sugar until you obtain a smooth mixture.
Add the coconut and grated lemon peel. Mix well.
Melt the white chocolate in a bain-marie or in the microwave and add it to the ricotta mixture. Mix until the chocolate is well blended.
Assemble the Tart:
Preheat the oven to 180°C (static) or 160°C (fan assisted).
Roll out the pastry on a floured surface until it reaches a thickness of about 3-4 mm.
Line a 20 cm mould with the pastry, making sure it adheres well to the edges. Remove excess pastry.
Pour the ricotta and white chocolate filling onto the pastry base and smooth with a spatula.
Bake and Serve:
Bake for 30-35 minutes, or until the pastry is golden and the filling is firm.
Let cool completely before unmolding and serving.
Sprinkle with icing sugar if desired.
