Classic Italian Ricotta Tart: Sunshine on a Plate

Classic Italian Ricotta Tart: Sunshine on a Plate…

Ricotta Tart with fragrant shortcrust pastry with a very simple creamy filling that you can vary in many ways although today I will show you the basic one so that you can easily enrich it as you like. I make a lot of tart recipes because I love them and then they are the desserts my mom used to make me for breakfast and school, she used to make them very simple with jam and I, with the same base as her I indulge myself with the fillings. For example, the Ricotta and Nutella Tart or the Marmalade and Ricotta Tart are among my favorites because they are rich and yummy.

Ingredients:

For the Shortcrust Pastry:

• 300g (2 1/2 cups) plain/all-purpose flour
• 100g (7 tablespoons) unsalted butter
• 100g (1/2 cup) caster/granulated sugar
• Zest of 1/2 lemon

For the Filling:

• 500g (17.6 oz or 2 cups) ricotta cheese
• 1 large egg
• 80g (1/3 cup + 1 tablespoon) caster/granulated sugar
• Zest of 1/2 lemon

How to make Ricotta Tart :

1. Let’s prepare the shortcrust pastry by putting the eggs, lemon zest, sugar in a bowl and start mixing everything adding half of the flour.
2. We add the melted butter and continue to mix with a spoon also adding the rest of the flour.
3. As soon as the ingredients are well absorbed move them to the pastry board and continue to knead them for a few minutes quickly forming a smooth dough ball.
4. Wrap the loaf in a sheet of plastic wrap and let it rest about 30 min to 1 hour.
5. Once the shortcrust pastry has rested let’s take it and roll it out on the lightly floured pastry board to the height of half an inch.
6. We then line the buttered and lightly floured 22-24 cm tart mold.
7. Let’s prepare the ricotta filling by putting it in a bowl together with the sugar, the zest of the half lemon, and the egg and mix everything until smooth.
8. We pour the ricotta cream inside the shortcrust pastry and with the excess dough we form 2-3 cm strips. We arrange the strips on top and trim the edges.
9. We arrange the strips on top and trim the edges.
10. We bake at 180°C (350°F) hot oven and static or 170°C (340°F) ventilated for about 40 min putting the mold in the lower part of the oven.
11. Once ready let’s take it out of the oven and let it cool completely inside the mold then unmold it being careful not to break it and serve it maybe with a dusting of powdered sugar on top.

Bon Appétit!