The ricotta, honey and walnut tart is an autumnal dessert, perfect for breakfast to give you the right energy or for a tasty snack. A very simple tart to prepare, a lemon-flavored oil-based shortcrust pastry shell encases a delicious ricotta and honey cream. Come with me and let’s start baking.
Enjoy your recipe, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 eggs
- cup granulated sugar
- cup vegetable oil
- 1 lemon (Grated zest)
- 1 teaspoon baking powder
- 1 ⅔ cups ricotta
- cup wildflower honey
- 1 egg yolk
- 15 walnuts
Steps
In a bowl, work the sugar with the lemon zest; the more you mix these two ingredients with your hands, the more intense the aroma will be.
Incorporate a pinch of salt, oil and then the eggs.
Start incorporating the baking powder and the previously sifted flour, adding a little at a time.
Knead the dough until you create a homogeneous ball, adding more flour if necessary.Roll out the dough on a floured surface and place it inside a 9-inch diameter mold. Trim the edges, re-knead and create decorations for the surface.
In a bowl, work with a fork the ricotta, honey, and yolk.
Pour into the mold and level well, also add the walnuts.
Decorate the surface with the leftover dough, bake in a 355°F preheated static oven for 40 minutes.
Once baked, let it cool completely inside the mold.
The ricotta, honey, and walnut tart is ready to be enjoyed. I hope you liked this recipe, see you next time.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
