➡The babbaiola tart is a much-loved dessert from Campania. It’s named after its creator, a great expert on babà in Posillipo.
➡The exact history and origin of the babbaiola tart are not known.
But legend has it that a certain Mrs. Rosa, nicknamed the “babbaiola,” invented this tart with lemon cream.
Mrs. Rosa was a well-known producer of babà in Posillipo who poured all her knowledge into creating this quintessential summer dessert.
⭐It is a pastry filled with lemon and ricotta cream which I have varied as follows:
📍a gluten-free crust with COCONUT and RICE FLOUR and GINGER (instead of lemon peel), and clarified butter;
📍filling with lemon ricotta cream and PASSION FRUIT, with SOY VEGETABLE CREAM instead of cream and ALMOND MILK, instead of milk for a lactose-free version.
- Difficulty: Difficult
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup clarified butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup coconut flour
- 1 pinch salt
- to taste ground ginger
- 180 g lactose-free ricotta
- 1/3 cup sugar
- 1/3 cup passion fruit juice (+ 1 passion fruit for decoration)
- 3 egg
- 2 tbsp gluten-free cornstarch
- 3/4 cup soy vegetable cream
- 2 tbsp lemon juice
- 3/4 cup almond milk
- to taste fresh coconut (for decoration)
Tools
- 1 Baking Pan 9 inches
Steps
In a bowl, mix the rice and coconut flour, sugar, salt, and ginger.
Add the cold butter and work quickly with your fingers until you get a crumbly texture.
Add the egg, knead quickly to form a homogeneous dough.
Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
Roll out the pastry to about 1/8 inch and line a 9-inch greased baking pan, and if you can, cut out strips for decoration.
Sift the ricotta in a bowl to make it creamy.
Add the sugar and mix well.
Add the passion fruit pulp, eggs, lemon juice, cornstarch, cream, and vegetable milk.
Pour the cream over the pastry base, leveling with a spatula, decorate with any pastry strips and bake in a static oven at 350°F for 35 minutes.Before serving, decorate with coconut and passion fruit seeds and the halved passion fruit.
🍹Accompanied by a PINA COLADA (rum, pineapple juice, coconut cream).
