Ricotta and Coffee Tart is a perfect dessert for any occasion, creamy, easy, and delicious! It consists of a shortcrust pastry shell filled with ricotta cream and biscuits soaked in coffee. I love ricotta desserts, my favorites are the ricotta and chocolate flan and the ricotta and pistachio tart. Today’s recipe is a true delight, once prepared, one slice leads to another! Don’t forget to write me here in the comments, or through my social media on Facebook and Instagram; how and when you will try this delightful recipe.
If you are looking for more tart recipes, take a look at these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 525.54 (Kcal)
- Carbohydrates 63.49 (g) of which sugars 30.60 (g)
- Proteins 15.14 (g)
- Fat 22.61 (g) of which saturated 11.41 (g)of which unsaturated 6.84 (g)
- Fibers 11.09 (g)
- Sodium 87.08 (mg)
Indicative values for a portion of 150 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 (medium)
- 9 tbsp butter
- 1 packet vanillin
- 2/3 cup sugar
- 1 tsp baking powder (optional)
- 2 cups ricotta
- 3/4 cup sugar
- 10 ladyfingers
- 1 cup coffee
- 2 eggs (medium)
How to Make Ricotta and Coffee Tart
In the bowl of the stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, vanillin, and eggs, start the mixer and work for a few minutes, then add the butter cut into pieces, working the dough to incorporate it well.
Once everything is compacted, transfer to the work surface and work until you obtain a soft and compact mixture. Divide the dough in half and wrap them in plastic wrap, letting them rest for 30 minutes in the refrigerator.
Prepare the filling: In a bowl, place the eggs, sugar, and ricotta, then mix to form a smooth and lump-free cream. Keep it aside when done.
After the resting time, take the dough from the fridge and roll it out with a rolling pin to create two sheets about 1/2 inch thick.
Make the tart base. With the first rolled dough, cover a springform pan 9-10 inches in diameter, previously buttered and floured. Make holes with the prongs of a fork and fill with half of the ricotta cream.
Soak the biscuits in coffee and arrange them on top of the cream, trying to cover the entire surface.
Add the rest of the remaining cream over the biscuits.
Place the second dough disc over the cream, sealing the edges and pricking the surface with the prongs of a fork.
As a final step, bake at 350°F for about 30-35 minutes. Let it cool completely on a wire rack.
If you like, dust with powdered sugar and serve!
Storage of Ricotta and Coffee Tart
It can be stored in the refrigerator covered with plastic wrap for up to 3-4 days without losing freshness. It can also be frozen by placing it in a food storage bag.
