Today I prepared a crustless tart with ricotta and leftover Easter eggs. I used my classic Shortcrust Pastry perfect for tarts, cookies, and donuts. I used leftover Easter eggs, but you can easily use chocolate chips, nuts, or jam. The crustless tart with ricotta and Easter eggs is very simple to make, the creamy interior melts in your mouth with the first bite. If you also love tarts, here are some other ideas.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups all-purpose flour
- 3 eggs
- 1 cup granulated sugar
- 1 packet baking powder
- 2/3 cup lard
- to taste vanilla
- 1 cup ricotta (I use sheep's ricotta)
- 7 oz milk chocolate Easter eggs
Tools
- Stand Mixer
- Food Wrap
- Rolling Pin
- Bowl
- Mat in silicone
Steps
Pour all the pastry ingredients into the stand mixer, and mix with the paddle attachment for a few minutes. When the dough detaches from the sides, it’s ready.
Wrap it with cling film and let it rest in the fridge for 30 minutes.
Take the dough and roll it out with the rolling pin.
Cut a circle (choose the size you prefer) with this dough, you can make 2 tarts of 10 inches.
Take 2 pieces of dough and make long cords.
Place them on the edge of the pastry circle. First one.
Then the other.
In a bowl, mix the ricotta with the chopped milk chocolate from the eggs.
Place the filling in the center of the tart.
With the remaining shortcrust pastry, form many small balls and place them on the tart surface. Bake for 30 minutes at 356°F.
Ready!!
The inside.
