Irresistible ricotta and currant tart: a dessert you can't stop making

This ricotta and redcurrant tart combines crispy homemade shortcrust pastry with a creamy ricotta filling and tangy redcurrant jam, creating a delicious contrast of textures and flavors. Its simplicity and elegance make it a remarkable dessert that is sure to impress.

Why you'll love this:

1. Rich and creamy: The creamy ricotta filling offers a deliciously rich texture that perfectly complements the tangy red currant jam.
2. Crispy dough: The homemade pastry is light and flaky, adding a delicious crunch that enhances the creamy filling.
3. Versatile: This tart is versatile enough for any occasion, easy to dress up for a dinner party or enjoy as a simple weekday dessert.

Perfect occasion: This tart is ideal for sophisticated gatherings like dinner parties, holidays or as a special treat for afternoon tea. It's also perfect for baking enthusiasts looking to impress their guests with something both traditional and unique.

Decorating Tips: For a beautiful presentation, carefully arrange the lattice strips for the top layer and brush them with a beaten egg to achieve a golden finish when cooked. Once cooled, lightly sprinkle with powdered sugar or garnish with fresh red currants for added elegance. A dollop of whipped cream on the side not only looks great, but also complements the flavors of the pie.

Ingredients:

• For the pastry:
  • 300 grams of all-purpose flour
  • 2 eggs
  • 75 grams of sugar
  • 60 grams of vegetable oil
  • 6 grams of baking powder
  • Grated zest of a lemon
  • Vanilla extract or vanillin
  • A pinch of salt
• For the filling:
  • 350 grams of ricotta
  • 45 grams of sugar
  • Vanilla extract
  • Red currant jam, according to your needs

Instructions:

1. In a bowl, whisk together the eggs, sugar, vanilla and lemon zest. Add the oil.
2. On a clean surface or in a bowl, combine the flour, baking powder and a pinch of salt. Make a well in the center and pour in the liquid ingredients. Start mixing with a fork or whisk, then knead by hand until smooth and compact.
3. Roll out 3/4 of the dough to a thickness of approximately 3.5 mm and transfer it to a buttered and floured 22/24 cm tart pan.
4. For the filling, mix the ricotta with the sugar and vanilla until smooth and spread it over the base of the pastry. Spread the red currant jam evenly over the ricotta.
5. Roll out the rest of the dough to 5 mm thickness. Cut strips 1.5 cm wide and place them on the filling in a diagonal lattice pattern, leaving a space of about 2.5 cm.
6. Bake in a preheated oven at 180°C (356°F) for 35 to 40 minutes.
7. Let the pie cool before serving.

Enjoy this exquisite ricotta and redcurrant tart, a dessert as pleasing to the eye as it is to the palate!