This delicious dessert is a true celebration of simplicity and sophistication, where a few quality ingredients come together to create a taste that is nothing short of heavenly.
Ricotta Tart is a traditional Italian tart that showcases the creamy, slightly sweet essence of ricotta cheese, encased in a crumbly, buttery crust.
It is a delicacy that has been passed down from generation to generation, and its timeless appeal remains as strong as ever.
The combination of the rich, creamy ricotta filling and the tender, golden crust is a marriage made in culinary heaven.
With a hint of lemon zest and Cointreau, this tart bursts with flavors that will transport your taste buds straight to the heart of Italy.
Whether you want to wow dinner guests, create a sweet memory for your family or simply savor a slice of Italian happiness, this Ricotta Tart recipe is a must try.
Join us on a culinary journey as we guide you through the steps to create this delicious dessert.
Get ready for a delicious adventure into the world of Italian pastry, one bite at a time.
- 1¾ cups + 2 tbsp of all purpose flour
- 2 cups of ricotta cheese
- 2/3 cup of raisins
- 1/2 cup of sugar
- 3/4 cup of butter
- 2 eggs
- 1 lemon
- 4 tbsp of Cointreau liqueur
- powdered sugar to taste
- salt to taste
Knead flour with chopped soft butter, 2 tablespoons Cointreau, 1/2 cup of cold water, and a pinch of salt until smooth; wrap in a sheet of baking paper and refrigerate for 30 minutes.
Soak the raisins in the remaining Cointreau for about 10 minutes.
Meanwhile, mix the ricotta cheese with the sugar, eggs and grated lemon zest in a bowl.
Drain the raisins, squeeze them gently and dry well with kitchen paper.
Roll out the dough into a round sheet about half an inch thick and line a 9 inches mold lined with baking paper.
Cut away the excess dough, to be kept aside, prick the bottom with the tips of a fork.
Distribute the raisins in the pastry shell and pour in the prepared ricotta cream, leveling it well.
Roll out the remaining dough into a thin sheet and use it to form a decorative pattern on the surface of the tart.
Then bake the tart for about 40 minutes in the preheated oven at 350 °F, let it cool, unmold and cool completely on a wire rack.
Sprinkle with a little powdered sugar.
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