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Recipes
Ricotta tart

Ricotta tart

This is a classic Italian dessert, a shortcrust pastry tart with a delicate filling of ricotta, lemon zest, and dark chocolate chips finished with a delicate pastry lattice.

Difficulty

High

Time

80 min

Author

Braun

Ingredients

Servings: 8

Makes:

For the dough
380 grams type 00 flour
165 grams caster sugar
185 grams unsalted butter, softened
2  eggs
1  egg yolk
1 pinch salt
20 grams butter, melted, for greasing
  flour, as needed, for dusting

For the filling
600 grams ricotta
200 grams caster sugar
2  eggs
1  lemon, grated zest
100 grams chocolate chips
  egg, beaten, as needed

Instructions

STEP 1/10

Add the flour, sugar, eggs, butter and salt into the bowl of a stand mixer, mix until a dough is formed.

STEP 2/10

Remove the dough, shape roughly into a disc before wrapping in cling film, then refrigerate for 1 hour.

STEP 3/10

Use a pastry brush to generously grease the drawer with melted butter, then dust lightly with a little flour.

STEP 4/10

Roll out 3/4 of the pastry to a thickness of 3-4 mm and line the bottom and sides of the drawer.

STEP 5/10

Roll out the remaining shortcrust pastry and use a serrated pastry wheel to cut 1 cm wide strips of pastry for the lattice decoration, set these aside.

STEP 6/10

In a medium mixing bowl, beat the ricotta, eggs, sugar and grated lemon zest until you get a smooth and homogeneous mixture; finally add the chocolate chips.

STEP 7/10

Pour the mixture into the drawer lined with the pastry and fold the edges slightly inwards.

STEP 8/10

Create the lattice decoration, use a little egg wash to attach the pastry lattice strips to the edges of the pastry lining the drawer.

STEP 9/10

Select the OVEN function, CAKE, 160°C, set 60 minutes and press the START button.

Tip:Brush the lattice top with a little egg wash during cooking.

STEP 10/10

Let it cool completely before removing it from the drawer.

If using a round tart tin we recommend that you reduce the quantities of the filling ingredients by half and store the excess pastry in the freezer for another day.
If you have enough space, fit the drawer into the fridge once lined with the pastry and allow to chill whilst you make the filling.

Back to homepage
Recipes
Ricotta tart

Ricotta tart

This is a classic Italian dessert, a shortcrust pastry tart with a delicate filling of ricotta, lemon zest, and dark chocolate chips finished with a delicate pastry lattice.

Show me the recipe

Difficulty

High

Time

80 min

Author

Braun

Show me the recipe

Servings:8

Makes:

Ingredients

This recipe is prepared with:

HF5050

Instructions

STEP 1/10

Add the flour, sugar, eggs, butter and salt into the bowl of a stand mixer, mix until a dough is formed.

STEP 2/10

Remove the dough, shape roughly into a disc before wrapping in cling film, then refrigerate for 1 hour.

STEP 3/10

Use a pastry brush to generously grease the drawer with melted butter, then dust lightly with a little flour.

STEP 4/10

Roll out 3/4 of the pastry to a thickness of 3-4 mm and line the bottom and sides of the drawer.

STEP 5/10

Roll out the remaining shortcrust pastry and use a serrated pastry wheel to cut 1 cm wide strips of pastry for the lattice decoration, set these aside.

STEP 6/10

In a medium mixing bowl, beat the ricotta, eggs, sugar and grated lemon zest until you get a smooth and homogeneous mixture; finally add the chocolate chips.

STEP 7/10

Pour the mixture into the drawer lined with the pastry and fold the edges slightly inwards.

STEP 8/10

Create the lattice decoration, use a little egg wash to attach the pastry lattice strips to the edges of the pastry lining the drawer.

STEP 9/10

Select the OVEN function, CAKE, 160°C, set 60 minutes and press the START button.

Tip:Brush the lattice top with a little egg wash during cooking.

STEP 10/10

Let it cool completely before removing it from the drawer.

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Ricotta tart

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Ricotta tart

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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