Desserts with ricotta as the main ingredient are among my favorites, especially the tart with ricotta cream and candied fruit. A friend shared this recipe with me that resembles the legendary “Neapolitan Pastiera” which is also prepared at Easter, but is definitely much easier to make with fewer ingredients.
Certainly, success is guaranteed with less effort.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 10/12 People
- Cuisine: Italian
Ingredients
- 2 1/2 cups Flour
- 1/2 cup Butter
- 1/2 cup Sugar
- 2 Eggs
- Lemons (Zest of one lemon)
- 1 packet Baking powder for desserts
- 2 cups Ricotta
- 1/3 cup Candied fruit (Assorted pieces)
- 1 packet Vanillin
- 1 small glass Limoncello
- 2 tablespoons Sugar
Preparation
Arrange the flour in a mound and place the softened butter, sugar, grated lemon zest, and baking powder in the center. Knead the ingredients.
Let the dough rest, covered with plastic wrap, in the refrigerator for thirty minutes. Meanwhile, prepare the cream filling.
In a bowl, mix the sieved ricotta, vanillin, sugar, small glass of limoncello, and the candied fruit.
Roll out the pastry and line the greased tart pan. Keep some dough cuttings aside for decorations. Bake for ten minutes at 350°F.
Open the oven and pour the filling onto the half-baked pastry. Complete the decorations with the cuttings and brush with beaten egg white. Bake for about thirty more minutes.
Finally, serve the tart with cold ricotta cream with a good coffee for after lunch or dinner and for any occasion.
Tart with Ricotta Cream and Candied Fruit Similar to Easy Pastiera
Tips for the tart with ricotta cream and candied fruit My personal method for tarts is to bake them first for ten minutes and then add the cream or jam.
Since adopting this system of putting the cream or jam on the half-cooked base, the tarts come out well, and the jam doesn’t sink, guaranteed results.
Also, come check out on Pinterest by The Recovering Cook
