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Semolina, ricotta and apple tart: a delicate and tasty dessert

Semolina, ricotta and apple tart: a delicate and tasty dessert

This Ricotta and Apple Semolina Pie offers a unique twist on traditional pies by incorporating a semolina cream filling and a delicate lemon-infused crust. The combination of creamy ricotta and the texture of semolina provides a satisfying contrast, while the subtle sweetness of the apple puree in the crust complements the filling beautifully.

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Why you'll love it: The use of semolina in the cream adds an interesting texture that sets this tart apart from others. The light, crumbly crust, enriched with apple puree and lemon zest, provides a fresh nuance that enhances the creamy filling. This dessert has the perfect balance of richness and lightness, making it a sophisticated choice for any occasion.

Perfect occasion: This tart is ideal for after-dinner dessert, a special brunch, or as a party treat at festive gatherings. Its elegant appearance and unique flavor profile make it suitable for both casual family meals and more formal events.

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Decorating Tips: Sprinkle the top of the pie with powdered sugar or cinnamon before serving to add a sweet and spicy touch. Garnishing with a few fresh apple slices or a sprinkle of lemon zest can enhance the visual appeal and tie the flavors of the crust and filling together. For an even more special touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:

  • For the dough:
    • 85g flour
    • 50g erythritol or sugar
    • 25g egg white
    • Zest of 1/2 lemon
    • replaces the word nice with emptych of salt
    • 30 g of apple puree
  • For the semolina cream:
    • 250g of milk
    • 70g of semolina
    • 175 g of ricotta cheese
    • 100 g erythritol or sugar
    • Cinnamon powder, to taste

Recipe Instructions:

  1. Prepare the crust:
    • In a bowl, combine the flour, erythritol or sugar, egg white, lemon zest, salt and apple puree. Mix until all ingredients are well incorporated.
    • Form the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
  2. Make the semolina cream:
    • In a saucepan, bring the milk to a boil. Gradually add the semolina, stirring constantly to avoid lumps. Cook until the mixture thickens.
    • Remove from heat and let cool slightly. Then add the ricotta, erythritol or sugar and a pinch of cinnamon. Blend until smooth.
  3. Assemble the pie:
    • Preheat your oven to 180°C (356°F).
    • Roll out the cooled pastry and line an 18cm tart tin, pressing it to the edges and cutting off the excess.
    • Pour the semolina cream into the crust, smoothing the top with a spatula.
  4. Cook:
    • Bake in the preheated oven for about 45 minutes, or until the filling is set and the crust is golden brown.
  5. Cool and serve:
    • Let the tart cool in the pan on a wire rack. Once cooled, it can be sliced ​​and served.

Enjoy this unique and delicious semolina tart with ricotta and apples, a perfect combination of flavors and textures that will surely impress your guests!

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