Ricotta and Alchermes Tart, an amazing, creamy, and very easy to make dessert! Made with a buttery, crumbly and fragrant pastry base that doesn’t break, it is filled with ricotta and alchermes-soaked cookies. I was inspired by the ricotta and sour cherry tart, which is delicious, and there’s also a version of the cocoa tart with ricotta and chocolate chips. The Ricotta, Savoiardi, and Alchermes Tart is a dessert to serve at the end of a meal and, thanks to its creaminess, it keeps well for several days.
If you are looking for more tarts, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.60 (Kcal)
- Carbohydrates 48.70 (g) of which sugars 23.89 (g)
- Proteins 9.89 (g)
- Fat 16.73 (g) of which saturated 10.54 (g)of which unsaturated 5.71 (g)
- Fibers 0.71 (g)
- Sodium 55.21 (mg)
Indicative values for a portion of 80 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
- 2 eggs
- 9 tbsp butter
- 1 packet vanillin
- 2/3 cup sugar
- 2 cups ricotta
- 3/4 cup powdered sugar
- to taste alchermes
- 10 ladyfingers
Tools
- 1 Springform Pan
How to make Ricotta and Alchermes Tart
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, vanillin, and eggs. Turn on the mixer and work for a few minutes, then add the butter cut into pieces, and continue working the dough to incorporate it.
Once everything is compacted, transfer to a pastry board and work until you obtain a soft and compact dough.
Knead until you form a smooth and soft dough ball.
Divide the dough in half and cover with plastic wrap, allowing it to rest in the refrigerator for 40 minutes.
In a bowl, place the ricotta and powdered sugar and mix.
Create a smooth cream without lumps and set aside.
After the resting time, take the dough balls and roll out with a rolling pin two sheets, then with the first rolled dough, cover a 8.5-inch pan and fill with half of the ricotta cream.
Make a layer of alchermes-soaked cookies.
Close with more cream and the second pastry disk.
Bake your tart at 350°F for about 40 minutes or until golden.
Remove from oven and let cool completely before slicing.
Dust with powdered sugar and serve!
How to store Ricotta and Alchermes Tart
Ricotta and Alchermes Tart can be kept in the refrigerator covered with plastic wrap for up to 3-4 days without losing freshness. It can also be frozen by putting it in a food bag.
