A delicious tart with ricotta cream, a dessert made of delightful butter shortcrust filled with extraordinary ricotta cream. I love creating homemade pastries that are as good as those from a bakery, and with tarts I always succeed very well, whether they are with shortcrust pastry, including olive oil-based, or even with a soft base. I like to create simple desserts that are easy to make and especially easy to recreate, even after some time. For this tart, I wanted to try using a kind of sablé dough, but with regular granulated sugar, not powdered sugar as usually done, to make the dough slightly less fine, and I must say the result was magnificent. Try the goodness of my tart with ricotta cream yourself.
Here you find many other ideas for making great homemade tarts.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 generous servings 12-inch pie pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tart with Ricotta Cream
- 2 cups all-purpose flour
- 1/3 cup sugar
- 7 tbsps butter
- 1 egg
- 1 organic lemon zest
- 1 lb drained sheep's ricotta cheese
- 1 cup sugar
- 2 eggs
- 1 organic lemon zest
Tools
- 1 Bowl
- Plastic wrap
- 1 Pan
- 1 Rolling pin
Steps to Prepare Tart with Ricotta Cream
1. Work the cubed butter with sugar in a bowl until soft, then add flour to obtain a sandy mixture, add organic lemon zest and finally the egg and work to get a homogeneous dough. There is no need to add baking powder, but if you want, you can use 4 grams. Wrap in plastic wrap and refrigerate.
In a large bowl, put the well-drained ricotta. Work it well with a fork, then add sugar and continue to work, add 2 eggs and mix, optionally add organic lemon zest.
1. On a floured surface, roll out the dough with a rolling pin. If it’s too hard from the fridge, work it a bit to soften it. Roll it out thin enough to cover a 12-inch pan. Use flour to roll it out, and if it breaks, it’s a sign it hasn’t been worked enough, so work it a bit more.
2. Sprinkle flour on the rolled-out dough surface. And line the pan, placing it on the dough sheet, on the side to be filled. Lift it gently and cover the pan, which doesn’t need to be buttered and floured. Also, line the edges and trim the excess parts, which can be re-compacted to make small cookies to decorate our tart, but we’ll see that later.
3. Pierce the tart surface with a fork, and fill it with the ricotta cream, spreading it across the surface. Leave a little space, not filled to the brim.
Rolled-out pastry
Tart with ricotta cream ready to bake
Sablée dough cookies made from leftover dough
4. Bake in a oven preheated to 350°F (180°C) for about 50 minutes, until golden on top and dry. Let it cool before removing from the pan.
5. While the tart bakes, compact and roll out the leftover dough about 1/4 inch thick, and cut out small cookies using a small glass or a cookie cutter; I made little flowers. Bake them in the hot oven for a few minutes until golden. When the tart is ready to serve, use them as decoration on top, dust with powdered sugar, and enjoy the very delicious tart with ricotta cream.
If you want to receive my recipes, follow me on social media, on the FACEBOOK, Pinterest and Instagram. Remember that you can leave a comment here or on social media, and if you try one of my recipes, send me your shot; you can also find me on YouTube: Ornella Scofano Ricette che Passione.Back to the HOME.
Page with affiliate links.
The tart can be stored for a few days in the fridge.
