Quick Ricotta and Jam Tart Without Butter, a delicious cake, not too heavy, very quick and simple thanks to the oil shortcrust pastry that doesn’t require resting, a perfect dessert for any occasion, as a snack or a sweet end to a meal.
This quick ricotta and jam tart without butter has an extremely creamy and well-balanced filling; the jam adds sweetness and flavor to a generous layer of ricotta cream. The thin and crispy pastry forms a delightful and fragrant shell. A truly delicious and simple tart that can be offered as a snack.
Before we see the step-by-step recipe for the Quick Ricotta and Jam Tart Without Butter, let me share some other recipes you might be interested in!
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- Difficulty: Medium
- Cost: Average
- Preparation time: 30 Minutes
- Portions: 12/16 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Oil Shortcrust Pastry
- 2.75 cups all-purpose flour
- 0.6 cups sugar
- 0.33 cups vegetable oil
- 2 eggs
- 2 tsp baking powder
- Half lemon (zest)
- 21 oz ricotta cheese
- 0.9 cups sugar
- Half lemon (zest)
- 7 oz strawberry jam (or your preferred choice)
- as needed powdered sugar (for the surface)
- as needed vegetable oil (for greasing the pan)
Steps
To make the Quick Ricotta and Jam Tart Without Butter, first prepare the ricotta cream.
The ricotta should be well-drained, leave it to drip for two to three hours in a colander if it has too much whey.
Next, add the sugar and the grated peel of half a lemon, quickly mix with a whisk. If you want it to be smoother and silkier, you can pass the ricotta cream through a sieve.
When the ricotta cream is ready, set it aside.
Now, make the butterless shortcrust, in a bowl, quickly mix the eggs with the oil, baking powder, sugar, and zest of half a lemon.
Then gradually add the sifted flour.
Initially absorb all the flour by mixing with a wooden spoon, then knead quickly with your hands. When you have a firm dough, transfer it to a work surface.
Knead quickly, you’ll see that it takes just a little to get a smooth and firm ball that won’t crumble and will be easy to work with.
The vegetable oil shortcrust doesn’t need resting and is extremely malleable and easy to use.
From the ball obtained, remove 1/4 and set it aside to make the classic tart strips.
Roll out the remaining pastry on a sheet of parchment paper, creating a disc about half an inch thick.
With the help of the parchment paper, transfer the shortcrust disc into the previously greased pan, cover the entire bottom and edges, remove the parchment paper that will stay on the upper part.
Press the excess pastry onto the edges of the pan with your hands and remove it.
I used a tart pan with a removable bottom, 10 inches in diameter.
Prick the base with the tines of a fork then add the ricotta cream and level it.
Add the jam of your choice on top of the ricotta and create another even layer.
Take the pastry that you have set aside and create strips about 1.2 inches wide, cutting them with a fluted wheel or simply with a pizza cutter or a knife, and create the classic lattice pattern on the tart.
Bake at 356°F for 40 minutes.
Remove from oven, let it cool, remove from the pan, and dust with powdered sugar.
The aroma of your Quick Ricotta and Jam Tart Without Butter will be irresistible; you won’t wait to taste it. Let it cool before removing it from the pan, then sprinkle with powdered sugar if desired, and enjoy!
Until next time from Sapore di Arianna!