RICOTTA AND CREAM TART is a soft, fragrant, and creamy dessert. Perfect for any occasion, such as a dessert at the end of a meal or as a tasty snack. An easy and quick recipe, with a fresh and delicate taste that will win everyone over at the first bite. The ricotta and cream tart is made with few and simple ingredients, which we usually already have in the pantry. The tart once cooked will be crumbly on the outside and creamy and enveloping on the inside.

But now let’s go to the kitchen and I’ll show you how to prepare the RICOTTA AND CREAM TART

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: one 9-inch pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

LET’S SEE TOGETHER WHAT WE NEED TO PREPARE

2 1/2 cups all-purpose flour
2/3 cup butter
1 cup powdered sugar
1 egg
1 yolk
1 cup milk
3 tbsp cornstarch (or flour)
1/3 cup sugar
3 yolks
1 lemon (zest)
7 oz ricotta

Tools

1 Bowl
1 Saucepan
1 Baking Pan

Steps

Let’s start preparing the

Let’s start preparing the shortcrust pastry, pour the powdered sugar and butter into a bowl and mix them well; when they become creamy, add the egg and the yolk.
Now incorporate the flour, and knead everything together.
Once the mixture is blended, form a round and flat dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Prepare the custard (my recipe HERE) and let it cool completely.
Once the custard has cooled, add the ricotta and mix everything well.
Roll out the shortcrust pastry and place three-quarters of it in a tart pan with parchment paper and pour in the custard and ricotta filling.
With the remaining shortcrust pastry create the strips and place them on top of the tart.
Bake the ricotta and cream tart in a preheated oven at 350°F for about 30 minutes until the pastry is cooked and golden.
Remove the ricotta and cream tart from the oven and let it cool well before serving
And enjoy your dessert!!