Ricotta tart

Ricotta tart

From
Tea and Cake
Serves
8

Ingredients

Quantity Ingredient
300g plain flour
150g soft butter, diced
pinch salt
1 egg
55g caster sugar
plain flour, for dusting
250g ricotta
110g caster sugar
3 eggs
1 teaspoon vanilla extract
125ml cream
2 tablespoons plain flour
1 lemon, grated zested
2 tablespoons lemon juice
ground cinnamon

Method

  1. To make the pastry dough, place the flour, butter and salt in a bowl and rub together until the mixture resembles fine breadcrumbs. Break the egg into a separate bowl, add caster sugar and mix lightly. Add to the flour mixture and mix until the pastry comes together. Wrap in plastic wrap and chill for 30 minutes.
  2. Preheat oven to 180°C.
  3. Roll the pastry on a lightly floured board to 3 mm thickness. Line a buttered 25 cm flan tin with the pastry, working your fingers around the side of the tin to make sure the pastry is pushed down into the corners. Trim off any excess pastry using a small knife.
  4. Prick the base of the pastry shell with a fork and rest for 30 minutes. Line the pastry with baking paper, then add baking beans, pastry weights or rice. Bake blind for 15 minutes in the preheated oven. Remove the paper and pastry weights and bake for a further 5 minutes to crisp the pastry.
  5. Leave the oven at 180°C and in a bowl, whisk together ricotta, caster sugar, eggs, vanilla, cream and flour with the grated zest and lemon juice. Spoon ricotta mix into cooked pastry shell. Sprinkle with cinnamon and bake in preheated oven for 40 minutes, or until firm.

Variations

  • For a quince and ricotta tart, slice 2 cooked quinces. Add to cooked pastry shell, then pour ricotta mix over.

    For a port-soaked prune and ricotta tart, soak 300 g pitted prunes in 2 tbsp port for 20 minutes. Add to cooked pastry shell, then pour ricotta mix over.

    For a date and orange ricotta tart, substitute orange for lemon juice and zest. Add 300 g fresh dates to cooked pastry shell, then pour ricotta mix over.

    Other ideas: add any fruit you like, such as raspberries, pear slices, or roasted nectarine wedges. You can also swap the ricotta for fresh goat’s curd, mascarpone or fromage frais.
Tags:
Tea and Cake
sweets
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