Welcome to my blog! Today I want to share with you a delicious recipe for a pear tart with ricotta cream. This dessert is perfect for any occasion, whether it’s a party or just a dinner with friends. The combination of sweet and juicy pears with the creaminess of ricotta will make this tart a guaranteed success.
A brief history of pear and ricotta tarts
The pear and ricotta tart is a dessert with a long tradition in Italian cuisine, where fruit and cheese-based desserts have always been very popular. The specific combination of pears and ricotta is relatively recent and was born from the creativity of modern chefs seeking to combine traditional flavors in new and interesting ways.
According to some popular legends, this delicious cake is attributed to a court cook from the Amalfi Coast who, somewhat absentmindedly, dropped pieces of pear into ricotta, involuntarily creating a delicious and interesting combination. However, the certain authorship of this cake is attributed to pastry chef Sal De Riso in 1998.
The traditional recipe for ricotta and pear tart includes using a hazelnut sponge base, which is filled with a ricotta, cream, and vanilla cream and garnished with caramelized pears. This cake has become one of the most imitated and revisited cakes by pastry chefs throughout Italy.
The ricotta and pear tart is a delicious dessert that retains the characteristic flavor of fruit and cheese but adds a touch of sweetness and freshness that makes it truly unique. For lovers of traditional flavors combined in a new and interesting way, this cake is definitely worth trying!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 201.52 (Kcal)
- Carbohydrates 27.01 (g) of which sugars 16.38 (g)
- Proteins 4.93 (g)
- Fat 8.83 (g) of which saturated 5.26 (g)of which unsaturated 2.92 (g)
- Fibers 0.71 (g)
- Sodium 75.17 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsp butter (softened)
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking powder
- salt
- 1 lb 1 oz ricotta
- 3/4 cup sugar
- 3 pears
- ground cinnamon (if desired)
- chocolate chips
- powdered sugar
Tools
Here are the tools you’ll need to make the ricotta and pear tart:
- Bowl
- Baking Pan
- Stand Mixer
- Rolling Pin
- Peeler
- Parchment Paper
- Sieve
Steps
To prepare the shortcrust pastry, start by pouring the flour into a fountain shape on a smooth surface. Add the sugar, chopped butter, eggs, flour, and baking powder to the center. Quickly mix all the ingredients until you form a ball. Cover the dough with plastic wrap and put it in the fridge to rest.
After letting the ricotta drain for a couple of hours, sift it and combine it with sugar. Mix everything carefully. For the cream see here RICOTTA CREAM
Prepare a tart pan measuring between 9.5 and 10 inches, brushing it with butter to prevent the dough from sticking.
Next, roll out the shortcrust pastry until you get a thickness of about a quarter of an inch. Gently wrap it around the rolling pin or you can roll it between two sheets of parchment paper, and then unroll it onto the prepared tart pan. Make sure to fit the dough to both the bottom and the edges of the tart pan to create an even base. Trim off any excess dough that extends beyond the edges.
Now it’s time to fill the tart with a delicious ricotta and pear cream. Spread the mixture evenly over the shortcrust pastry base, trying to achieve a smooth and even surface.
After peeling the pears, slice them lengthwise and place them in a pan with 1 tablespoon of sugar and cinnamon. Cook for a few minutes over low heat until the sugar dissolves and let cool.
Next, fill the shell with the ricotta cream and arrange the drained pears from the juice on the surface in a radial pattern. Finally, add the juice on the surface.Proceed by rolling out the rest of the shortcrust pastry and using a fluted wheel to create decorative strips, or you can choose not to make them. Feel free to get creative in arranging the strips on the surface of the tart. Make sure to seal the outer edges of the pastry strips well to prevent them from opening during baking.
Bake the ricotta and pear tart in a preheated oven at 350°F and let it bake for about 30 minutes, or until it gets a nice golden color and the surface is crispy.
Once cooked, take the tart out of the oven and let it cool slightly before dusting it with powdered sugar on the surface. This will add an extra touch of sweetness to your dessert.
You can fill your tart with other creams:
Now your ricotta and pear tart is ready to be enjoyed. Enjoy your meal!
Conservation and notes
Variations of the ricotta and pear tart:
Ricotta and jam tart: replace the pears with your favorite fruit jam.
Ricotta and chocolate tart: add chocolate chips to the ricotta cream.
Ricotta and strawberry tart: replace the pears with fresh strawberries cut into pieces.
The ricotta and pear tart is a dessert that makes your mouth water just thinking about it. The crunchy base of the shortcrust pastry perfectly matches the soft and velvety filling of ricotta and pears. A mix of flavors that blend harmoniously, creating an explosion of goodness.
But how to best preserve this delight so you can enjoy it in the following days? Here are some useful tips.
First of all, it is important to let the tart cool completely before storing it. This way, the filling won’t soften too much, and the contrast between the crunchy base and the soft heart will remain intact.
Once cold, the tart can be stored in the refrigerator for a few days. It is advisable to wrap it well with plastic wrap or put it in an airtight box to prevent it from absorbing unpleasant odors.
If you prefer to enjoy it at room temperature, you can store it in a cool, dry place, away from heat sources. In this case, however, it is better to consume it within a couple of days to ensure that it maintains all its flavor and texture.
Another useful tip for better storing the ricotta and pear tart is to avoid cutting it into slices until you are ready to consume it. This way, it won’t dry out too quickly, and it will stay fresh and tasty for longer.
You can freeze it. However, before doing so, make sure it is completely cooled. Wrap it well with plastic wrap and place it in a ziplock bag. You can store it in the freezer for about a month. When you want to enjoy it, just thaw it slowly in the refrigerator for a few hours and then bring it to room temperature before serving.
The ricotta and pear tart is a dessert that lends itself to being customized according to your tastes. You can enrich it with chocolate chips, add a sprinkle of cinnamon, or garnish it with chopped almonds or hazelnuts. Let your imagination inspire you and create a unique tart.
In conclusion, the ricotta and pear tart is a dessert that captures everyone with its goodness. By following these simple tips, you can store it at its best without losing any of its flavor. Prepare this delight and let yourself be carried away by the sweetness of pears and the creaminess of ricotta. Enjoy your meal!
FAQ (Questions and Answers)
Today, let’s look at the most frequently asked questions about the ricotta and pear tart, a delicious cake that combines the softness of ricotta with the sweetness of pears.
What are the ingredients for the ricotta and pear tart?
The ingredients for the shortcrust pastry are flour, butter, sugar, eggs, and baking powder. For the filling, you’ll need ricotta, pears, sugar, eggs, and vanilla extract.
Can I replace pears with other fruit?
You can use apples, peaches, or apricots instead of pears.
Can I use custard instead of ricotta?
Yes, you can use custard instead of ricotta for an even creamier result.
What is the ideal baking for the ricotta and pear tart?
The tart should be baked in a preheated oven at 350°F for about 40 minutes, until golden on top.
