Ricotta and strawberry jam tart. A classic of Italian tradition, perfect for any occasion. Breakfast, snack, but also as a dessert to serve at the end of a meal.
The peculiarity of this recipe is the use of the blender to knead the shortcrust pastry. This makes the process quick and simple, allowing you to obtain a crumbly and delicious base without too much effort.
All you have to do is follow my recipe step by step and you’ll see how easy it will be to prepare a delicious tart!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup butter (cold and in pieces)
- 2 eggs
- 1/2 cup sugar
- 1 packet vanillin
- 1 tsp baking powder (half a packet)
- 10 1/2 oz ricotta cheese
- 3/4 cup powdered sugar (for the cream)
- 3 tbsps strawberry jam
Tools
- Blender
- Baking Pan
- Parchment Paper
- Plastic Wrap
- Pastry Wheel
Steps
LET’S PREPARE THE SHORTCRUST PASTRY
Put the flour, butter in pieces, eggs, sugar, baking powder, and vanillin in the blender or Bimby bowl.
Blend intermittently until all ingredients are combined. Transfer the obtained dough to a pastry board and compact it until you get a smooth and soft ball. Cover the shortcrust pastry with plastic wrap and let it rest in the fridge for 30 minutes.
In a bowl, mix the ricotta with powdered sugar until you get a smooth and homogeneous cream.
Preheat the oven to 340°F.
Roll out 2/3 of the shortcrust pastry on a floured surface or between two sheets of parchment paper to a thickness of about 3/16 inch.
Transfer the dough to a baking pan and level the edges. Spread the jam and then add the ricotta cream.
Roll out the remaining shortcrust pastry and cut it into strips. Arrange them as desired on the tart to form a lattice.
Cover the pan with aluminum foil, bake, and cook for 20 minutes.
Remove the aluminum and continue cooking for another 20 minutes until golden brown.
Remove from oven and let cool before transferring to a serving plate.
Enjoy your snack!
Storage and Tips…
Store covered with a cake cover
Consume within 3 days
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