The ricotta tart with candied fruits is an easy and simple dessert to make with shortcrust pastry, it internally resembles Sicilian cassata, a typical festive dessert.
This ricotta tart with candied fruits is perfect for the Easter or Christmas table, very simple and perfect to make even a few days in advance, it keeps perfectly under a glass dome for a couple of days in a cool place.
You can enrich the ricotta tart with chocolate chips or any nuts you prefer, I find it perfect with walnuts.
At my house, tarts are always a hit even for snacks, and for festive days there’s never a shortage of custard tart.
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Let’s go right after the photo to discover how to prepare this soft tart with candied fruits, but first look below for other tart recipes!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Ricotta Tart with Candied Fruits
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 7 tbsp butter
- 1/2 cup powdered sugar
- 1 egg (medium)
- 1 yolk
- 1 pinch salt
- 2 1/4 cups ricotta
- 3/4 cup candied fruit (mixed as desired)
- 2 tbsp cornstarch (or potato starch)
- 2 eggs (large)
- 1/3 cup sugar
- 1 cup dry biscuits (like Oro Saiwa or similar, also amaretti if preferred)
Tools
- 1 Cake Pan 8 inches in diameter
- 2 Bowls
- 1 Rolling Pin
Preparation of Ricotta Tart with Candied Fruits
First, prepare the shortcrust pastry by mixing flour and cornstarch in a bowl, add powdered sugar and butter in pieces.
Quickly work with your fingertips until you have a sandy mixture, add salt, the yolk, and the whole egg and mix quickly.
Turn the mixture onto the work surface and work it quickly to form a smooth and compact ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In the meantime, in a bowl mix the ricotta with cornstarch and sugar.
Add the eggs and mix to combine all the ingredients
Soak the candied fruit in warm water for 30 minutes.
Take the dough from the fridge and roll it out to a thickness of 1/4 inch with the rolling pin, then line the mold and prick with the tines of a fork.
Roughly chop the dry biscuits and spread half on the base of the ricotta tart with candied fruits.
Dry the candied fruits well and incorporate them into the filling, mixing well.
At this point, preheat the oven to 340°F in static mode, then pour the ricotta and candied fruit mixture into the mold.
Cover with the biscuits set aside.
Cover with the reserved shortcrust pastry, sealing the edges well and trimming the excess.
Bake the ricotta tart with candied fruits in the middle rack of the oven for 30/40 minutes to brown it well.
Once cooked, let it cool slightly before turning it over onto a serving plate, cover with powdered sugar to taste.
Extra Tip
To prevent the candied fruits (or chocolate chips) from sinking into the ricotta, quickly pass them in a bowl with a little cornstarch or potato starch before adding them to the filling.
Ricotta Tart with Candied Fruits Variations
You can fill the tart with chocolate chips instead of candied fruits or make a mix of candied fruits and chocolate chips.
Other Recipes
If you want to see other types of recipes you can go back to HOME
FAQ (Frequently Asked Questions) Ricotta Tart with Candied Fruits
Can I use other biscuits?
Yes, you can replace the dry biscuits with amaretti or even chocolate biscuits.
Can I use sheep’s ricotta?
Yes, you can replace cow’s ricotta with sheep’s ricotta for a tastier filling.
What wine should I serve the tart with?
You can serve it with a moscato or a sweet dessert wine.
