Prep Time: 30 mins | Cook Time: 1 hr 10 mins | Servings: 8 | Skill Level: Easy
Plus: Don’t forget to account for the pastry chilling time!
Welcome to the delightful world of Italian baking with my simple yet scrumptious Ricotta Cheese Tart, also known as Crostata di Ricotta. Imagine biting into a buttery shortcrust pastry, filled with a smooth, fragrant ricotta cream, dotted with juicy raisins – sounds irresistible, right? Whether you’re looking to impress guests or treat your family to a homemade snack, this tart is a surefire hit. Let’s dive into the recipe that’s bound to disappear as quickly as it’s served!
Ingredients:
For a 23 cm tart pan
For the Tart Shell:
- 140g Powdered Sugar
- 350g All-Purpose Flour
- 2 Egg Yolks
- 220g Cold Butter, cubed
- Zest of 1 Lemon
For the Filling:
- 500g Italian Ricotta Cheese
- 175g Sugar
- 2 Egg Yolks
- Zest of 1 Lemon
- 40g Raisins
- A splash of Cointreau for soaking the raisins (optional but recommended for an extra zing!)
Instructions:
1. Raisin Prep: Begin by plumping up those raisins in a mix of Cointreau and water. Set them aside to soak up all that goodness.
2. Pastry Time: In a bowl or food processor, blend the flour and cold butter until you achieve a crumbly texture. Sprinkle over the powdered sugar, and make a well in the center. Drop in the egg yolks and lemon zest. Tip this mixture onto your work surface, then knead until you have a smooth dough. Wrap it in cling film and chill in the fridge for at least 30 minutes – patience is key here!
3. Filling Fun: While your dough chills, whip up the filling. Beat the egg yolks with sugar and lemon zest in a bowl, then fold in the ricotta until smooth. Drain and add the raisins to this creamy mixture and stir gently.
4. Assembly Action: Retrieve your chilled dough, divide it (one part slightly larger), and roll out the larger portion between two sheets of baking paper to fit a 23cm tart pan. Gently lay the pastry in the pan, patching any tears. Prick the base with a fork, pour in the ricotta filling, and level with a spatula.
5. Crumbly Top: Roll out the remaining dough, tear it into crumbles, and sprinkle over the filling for a rustic touch.
6. Bake to Perfection: Pop it in a preheated oven at 175°C on the lowest rack for 70 minutes. Once golden and gorgeous, let it cool before slicing into this piece of Italian heaven.
Note:
If your ricotta is on the watery side, let it drain in a colander for a few hours to achieve the perfect consistency.
Embrace the charm of homemade baking: if your pastry decides to go rogue and crack during the rolling process, fear not! It’s all part of the artisanal journey. Simply gather up those rebellious bits and gently press them back into place. Consider each patch a testament to your hands-on love and care in creating this delightful masterpiece. After all, perfection lies in the perfectly imperfect touches that make your creation uniquely yours.
Storage:
Your tart will keep happily in the fridge, covered with cling film, for 2-3 days.
Pro Tip: Make the pastry a day ahead for even easier assembly!
Ready to make your snack times or dessert moments extra special? This Italian Ricotta Cheese Tart is just what you need. Dive in and enjoy the blend of textures and flavors that make this tart a beloved classic. Buon Appetito!
Easy Italian Ricotta Cheese Tart Recipe – Perfect Anytime Treat!
Ingredients
For the Tart Shell:
- 140 g Powdered Sugar
- 350 g All-Purpose Flour
- 2 Egg Yolks
- 220 g Cold Butter, diced
- Zest of 1 Lemon
For the Filling:
- 500 g Italian Ricotta Cheese
- 175 g Sugar
- 2 Egg Yolks
- Zest of 1 Lemon
- 40 g Raisins
- A splash of Cointreau for soaking the raisins (optional but recommended for an extra zing!)
Instructions
Raisin Prep:
- Begin by plumping up those raisins in a mix of Cointreau and water. Set them aside to soak up all that goodness.
Pastry Time:
- In a bowl or food processor, blend the flour and cold butter until you achieve a crumbly texture. Sprinkle over the powdered sugar, and make a well in the center. Drop in the egg yolks and lemon zest. Tip this mixture onto your work surface, then knead until you have a smooth dough. Wrap it in cling film and chill in the fridge for at least 30 minutes – patience is key here!
Filling Fun:
- While your dough chills, whip up the filling. Beat the egg yolks with sugar and lemon zest in a bowl, then fold in the ricotta until smooth. Drain and add the raisins to this creamy mixture and stir gently.
Assembly Action:
- Retrieve your chilled dough, divide it (one part slightly larger), and roll out the larger portion between two sheets of baking paper to fit a 23cm tart pan. Gently lay the pastry in the pan, patching any tears. Prick the base with a fork, pour in the ricotta filling, and level with a spatula.
Crumbly Top:
- Roll out the remaining dough, tear it into crumbles, and sprinkle over the filling for a rustic touch.
Bake to Perfection:
- Pop it in a preheated oven at 175°C on the lowest rack for 70 minutes. Once golden and gorgeous, let it cool before slicing into this piece of Italian heaven.
Notes
And always remember to have some fun in the kitchen!
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