An irresistible tart with a soft and enveloping ricotta cream. Here’s the secret for a crumbly base and a dream filling!
Ingredients:
For the shortcrust pastry:
🍞 90 g of 00 flour
🍬 1 teaspoon of icing sugar
🥚 1 whole egg
🥚 1 egg yolk
🌻 30 g of sunflower oil
🧈 30 g of butter
🧂 A pinch of salt
🌰 Half a teaspoon of cinnamon powder
For the ricotta cream:
🧀 500 g of fresh ricotta
🥚 2 eggs
🍯 120 g of sugar
🍦 1 vial of vanilla
🧈 30 g of melted butter
🍬 Icing sugar for decorating
Preparation:
1️⃣ Prepare the shortcrust pastry: In a bowl, mix the flour with the salt. Add the icing sugar, egg, egg yolk, butter and oil. Knead until the mixture is smooth and homogeneous, but without working it too much.
2️⃣ Resting the dough: Form a loaf, wrap it in cling film and put it in the fridge for at least 1 hour.
3️⃣ Prepare the ricotta cream: In a bowl, mix the ricotta with the sugar until you obtain a smooth and lump-free cream. Add the vanilla, eggs and, if you like, a little lemon or orange zest for a touch of freshness.
4️⃣ Roll out the pastry: Divide the dough into two parts. Roll out the larger one with a rolling pin, until it is about 4-5 mm thick.
5️⃣ Line the mold: Butter and flour a 24 cm mold. Transfer the pastry to the mold and prick the bottom with a fork to prevent it from swelling during cooking.
6️⃣ Pour the cream: Add the ricotta cream to the shortcrust pastry base and level it well.
7️⃣ Shortcrust pastry lid: Roll out the remaining pastry to cover the tart. Seal the edges and prick the surface to let out any excess moisture.
8️⃣ Melted butter: Brush the surface with a little melted butter to get a perfect golden brown.
9️⃣ Baking: Bake in a preheated oven at 180°C for 40-45 minutes or until the tart is golden and crispy.
🔟 Cooling: Let the tart cool completely in the mold, then carefully turn it out.
1️⃣1️⃣ Decoration: Dust the surface with icing sugar for a delicious finishing touch.
Tips:
You can add some fresh fruit on top for an even fresher and more colorful touch! For a more aromatic touch, try adding some lemon zest to the ricotta cream!
