The tart with ricotta and citrus is a creamy and tasty dessert. The ricotta cream is flavored with the zest and juice of citrus fruits, lemons, and orange. The pastry has a soft consistency and the dessert is soft and moist. The tart with ricotta and citrus is a dessert for many occasions.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups flour
- 5.3 oz butter
- 3/4 cup sugar
- 1 egg
- 3 egg yolks
- 1 lemon (grated zest)
- 1/2 teaspoon baking powder
- 2 1/2 cups ricotta
- 2 eggs
- 1 orange (juice and grated zest)
- 2 lemons (juice and grated zest)
- 1 vanilla bean
Tools
- 1 Kneading Board
- 1 Bowl
- 1 Sieve
- 1 Whisk
Steps
Place the sifted flour on a kneading board, add the butter in pieces, and rub the flour and butter together with your hands until impermeable.
Add the sugar, a pinch of salt, and continue to work it with your hands.
Finally, add the egg, egg yolks, and knead quickly.
Form a loaf, wrap it with plastic wrap, and place it in the fridge for at least half an hour before using it.
The pastry can be made with a mixer or even better with a food processor.
While the pastry rests, prepare the ricotta cream.
Sift the ricotta.
Combine the sugar, eggs, flavors, and citrus juice with the ricotta and mix well.
Roll out the pastry to a thickness of 1/4 inch.
Line a 9-inch pie pan.
Pour the mixture into the pie pan and bake at 356°F in the preheated oven in static mode.
After 10 minutes, lower the temperature to 320°F and continue baking for 45 minutes.
Let cool in the mold.
Gently unmold and sprinkle with powdered sugar.
Tips
Store in the refrigerator for 4 days.
Store in the refrigerator for 4 days.
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Also follow me on Pinterest.
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