This is one of my favorite desserts and comes from Tuscany the Beautiful cookbook. It is light and not too sweet. Serves 6.
Ricotta Tart
Pastry
1 3/4 cups of all-purpose flour
1/3 cup of granulate sugar
grated zest of 1/2 lemon
1/3 cup of butter, softened--very important it is softened
1 egg
Filling
1 1/4 cups (10 oz.) ricotta
3 eggs, separated
1/4 cup granulated sugar
Alternatively, combine the ingredients in a mixing bowl and beat together with wooden spoon until the dough begins to come together in a ball. (I do this in a food processor instead of by hand.) if the dough is too dry, add milk, 1 tsp. at a time until a ball forms. Gather the dough into a ball, wrap in aluminum foil and refrigerate for about 1 hour.
Meanwhile, to prepare the filling: combine ricotta, egg yolks and sugar in a large mixing bowl and blend well. In a separate bowl, beat the egg whites until stiff, moist peaks form. Gently fold the egg whites into the ricotta mixture.
Preheat the oven to 350 degrees. Use a 9-inch tart pan with a removable bottom and grease the bottom with butter. On a lightly floured work surface, roll out the dough into a round, about 10 1/2 inches in diameter. Carefully transfer it to the prepared tart pan and press gently against the bottom and sides. Trim the dough even within the tart pan. Spoon the filling into the pastry shell and smooth the surface. Bake the tart until golden, about 35-45 minutes (depending on your oven.)
Remove from the oven and let cool completely on a wire rack. Transfer the tart to a platter and serve at room temperature. Top with fresh berries, if you like.
 |
| Ricotta Tart with fresh berries |
Pastry
1 3/4 cups of all-purpose flour
1/3 cup of granulate sugar
grated zest of 1/2 lemon
1/3 cup of butter, softened--very important it is softened
1 egg
Filling
1 1/4 cups (10 oz.) ricotta
3 eggs, separated
1/4 cup granulated sugar
Alternatively, combine the ingredients in a mixing bowl and beat together with wooden spoon until the dough begins to come together in a ball. (I do this in a food processor instead of by hand.) if the dough is too dry, add milk, 1 tsp. at a time until a ball forms. Gather the dough into a ball, wrap in aluminum foil and refrigerate for about 1 hour.
Meanwhile, to prepare the filling: combine ricotta, egg yolks and sugar in a large mixing bowl and blend well. In a separate bowl, beat the egg whites until stiff, moist peaks form. Gently fold the egg whites into the ricotta mixture.
Preheat the oven to 350 degrees. Use a 9-inch tart pan with a removable bottom and grease the bottom with butter. On a lightly floured work surface, roll out the dough into a round, about 10 1/2 inches in diameter. Carefully transfer it to the prepared tart pan and press gently against the bottom and sides. Trim the dough even within the tart pan. Spoon the filling into the pastry shell and smooth the surface. Bake the tart until golden, about 35-45 minutes (depending on your oven.)
Remove from the oven and let cool completely on a wire rack. Transfer the tart to a platter and serve at room temperature. Top with fresh berries, if you like.
