Steps

• Let’s prepare the shortcrust pastry:

  Mix the sugar with the sifted flour and baking powder.

  Place the mixture in a mound on a board, make a well in the center, and add the butter cut into small pieces. Start kneading with your fingertips until you get a crumbly mixture.

  Add the eggs, grated lemon zest, and a pinch of salt. Continue kneading with your fingertips and then quickly with your hands until you form a smooth and homogeneous dough.

  Shape into a ball and let it rest in a clean cloth or plastic wrap for at least 30 minutes in the fridge.

• After the resting time, chop the white chocolate, put it in a saucepan with the heavy cream, and melt it in a bain-marie, stirring constantly.

  Once melted, add the pistachio cream and stir until creamy. Remove from heat and let it cool down.

  Sift the ricotta and mix it with the sugar and rum using a spoon. Add the prepared chocolate and pistachio cream and mix with an electric whisk until smooth and creamy. Taste for sweetness, as it depends on the pistachio cream used. If you prefer it sweeter, add another tablespoon of sugar.

  Grease a 9.5-inch springform pan.

  Preheat the oven to 350°F (static).

  Remove the shortcrust pastry from the fridge and work it lightly (set aside 1/3 for the topping). On a lightly floured board, roll out the larger portion of pastry and cover the bottom and sides of the pan, cutting off excess dough and pricking the base with a fork.

• Fill with the ricotta filling, leveling it with a spatula.

  Combine the scraps with the reserved pastry, work it quickly, then roll it out into a circle the size of the pan.

  Cover the tart with the pastry circle, trim the edges, and seal them with a fork’s tines, pricking the surface too.

  Bake on the middle or lower oven rack at 350°F for about 35-40 minutes until golden.

  Once golden, remove from the oven and let cool completely before removing from the pan and dusting with powdered sugar.

  Serve.

  

• Let’s prepare the shortcrust: Place the flour, baking powder, and sugar in the bowl 3 seconds/speed 3.

  Add all the butter 10 secspeed 3.

  Add the other shortcrust ingredients 20 seconds/speed 5.

  Place the obtained dough in a clean cloth or plastic wrap for 30 minutes in the fridge.

  After 30 minutes, let’s prepare the filling:

  Break the chocolate and place it in the clean bowl, blend for 30 sec./Speed 3.

  Add the cream 2 min/speed 1/131°F.

  Add the pistachio cream 2 minutesspeed 1131°F

  Let it cool in the bowl for a few minutes.

  Then add ricotta, sugar, and rum 20 sec./Speed 1, mix well.

  Taste for sweetness, depending on the pistachio cream used; if you prefer it sweeter, add another tablespoon of sugar.

• Grease a 9.5-inch springform pan.

  Preheat the oven to 350°F (static).

  Remove the shortcrust pastry from the fridge and work it lightly (set aside 1/3 for the topping). On a lightly floured board, roll out the larger portion of pastry and cover the bottom and sides of the pan, cutting off excess dough and pricking the base with a fork.

  Fill with the ricotta filling, leveling it with a spatula.

  Combine the scraps with the reserved pastry, work it quickly, then roll it out into a circle the size of the pan.

  Cover the tart with the pastry circle, trim the edges, and seal them with a fork’s tines, pricking the surface too.

  Bake on the middle or lower oven rack at 350°F for about 35-40 minutes until golden.

  Once golden, remove from the oven and let cool completely before removing from the pan and dusting with powdered sugar.

• Try all my other tarts 🙂 you can find them all CLICKING HERE.

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