The Easter egg ricotta tart is very reminiscent in flavor of the pastiera. This is because the aromas I used are exactly those used in pastiera: orange blossom water, cinnamon and orange zest.
Obviously there is no wheat because in this case my intention was to aim for simplicity and a certain lightness that adding wheat would not have achieved. Besides, if I had wanted to, I would have prepared the pastiera!
So it is an easier and quicker recipe, but the result is truly mouthwatering! And it is also pretty to present.
Grab a sheet, draw an egg and amaze your guests with the Easter egg ricotta tart.
READ THE FAQ AND TIPS AT THE BOTTOM OF THE RECIPE.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Easter
Ingredients
I list the full quantities for the shortcrust pastry, but the recipe uses only half of it.
- 4 cups all-purpose flour (about 17.6 oz)
- 7 oz butter (about 1 3/4 US sticks (≈14 tbsp))
- 1.25 cups granulated sugar (about 8.8 oz)
- 2 eggs (medium)
- lemon zest
- vanilla
- 1 cup cow's ricotta (about 8.8 oz)
- 0.5 cup almond ricotta (about 3.5 oz)
- 0.33 cup powdered sugar (or a little more to taste)
- orange blossom water
- ground cinnamon
- orange zest
- colored sugar eggs
- colored sprinkles
Tools
- Piping Bags
- Baking Sheet microforata
- Baking Mats
- Reusable Bags
Steps
Prepare the shortcrust pastry following these instructions, or use your own recipe; the important thing is that it is a flexible dough that does not break.
Draw on a white or graph paper an egg about 9.5 inches (24 cm) tall and a smaller one inside it. (I freehanded it). Cut out the template and transfer it onto parchment paper by tracing the pencil outlines. Also cut out the parchment template.
Roll out the shortcrust pastry to a thickness of about 1/8 inch (3 mm), place the template on the dough (avoid contact between the dough and pencil graphite) and cut out the egg. Carefully move the pastry egg to the micro-perforated baking sheet or baking mat (or parchment) and refrigerate. Meanwhile, preheat the oven to 356°F. Bake in the hot oven for about 18 minutes. Let cool completely before moving.
Place the ricotta in a kitchen towel or a filter bag and squeeze to remove the whey.
Sift the ricottas through a fine-mesh sieve to remove lumps and thus obtain a velvety cream.
Add the cinnamon, orange blossom water and orange zest and mix well. Chill in the fridge for a few hours or, better, overnight and just before using add the powdered sugar. Beat for a couple of minutes with electric beaters and transfer to a disposable piping bag fitted with a star tip.
Place the pastry egg on a serving platter and pipe dollops of ricotta cream without leaving gaps.
Decorate the tart with the colored sugar eggs and a few sprinkles. Store in the fridge.
Tips
Add the sugar to the ricotta after the chill in the fridge; this allows you to obtain a firmer cream.
The almond ricotta is used to give more body to the cream; otherwise use mascarpone or Greek yogurt. This way you obtain firm, well-defined peaks.
If you double the quantities of the ricotta cream, you can obtain a very beautiful and even more indulgent and dramatic cream tart.
Storage:
The tart keeps in the fridge for no more than 3 days, preferably in a container. It cannot be frozen.
FAQ (Questions and Answers)
What does almond ricotta taste like?
You can slightly taste the almonds, but it is not sweet. Its use allows us to avoid mascarpone, which is fattier.
Can almond ricotta be omitted?
Certainly, in its place use good quality mascarpone or Greek yogurt. It’s best to taste to evaluate the sweetness.
