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Sumptuous ricotta and berry jam tart: a delicious fusion of creamy and fruity flavors

Sumptuous ricotta and berry jam tart: a delicious fusion of creamy and fruity flavors

This ricotta and berry jam tart combines the creamy texture of ricotta with the sweet and tangy notes of berry jam, all coated in a buttery shortcrust pastry. The lemon zest present in the pastry adds a touch of citrus that enhances the overall freshness of the tart, making it an irresistible dessert. This tart is a perfect example of how simple ingredients can come together to create a dessert that is both comforting and indulgent.

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Why you'll love it: The combination of creamy ricotta and vibrant berry jam provides a delicious contrast of flavors and textures that is sure to please the palate. The dough is soft yet crisp, providing a satisfying crunch in every bite. This pie isn't too sweet, allowing the natural flavors of the ricotta and berries to shine through, making it a hit with adults and kids alike.

Perfect occasion: This pie is ideal for spring and summer gatherings, picnics, or any occasion calling for a light but satisfying dessert. It's also perfect for afternoon tea or as a sweet treat after a family dinner. The elegant appearance of this tart makes it ideal for special occasions like Mother's Day, Easter or as a celebratory dessert.

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Decorating Tips: For a nice, professional-looking finish, dust the tart with powdered sugar just before serving. If you're serving it at a party or special event, garnish with fresh berries and mint leaves for an extra pop of color and freshness.

Ingredients:

  • For the shortcrust pastry:
    • 1 whole egg
    • 1 egg yolk
    • 100 grams of sugar
    • 300 grams of flour
    • 125 grams of butter
    • Grated zest of 1 lemon
    • 2 teaspoons of baking powder
    • 1 sachet of vanilla sugar
  • For the filling:
    • Mixed berry jam (e.g. Rigoni d'Asiago)
    • 500 grams of ricotta
    • 2 tablespoons of sugar
  • For decoration:
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Instructions:

  1. Prepare the Ricotta:
    • Place the ricotta in a colander over a bowl to drain any excess liquid.
  2. Make the shortcrust pastry:
    • Mix the whole egg, egg yolk and sugar until creamy. Stir in the softened butter, lemon zest, vanilla sugar, flour and baking powder to form a dough. Leave to rest in the refrigerator.
  3. Assemble the pie:
    • Divide the dough into two parts, one slightly larger for the base. Spread the largest portion on baking paper in a circle that exceeds the size of your tart pan (24 cm).
    • Transfer the dough with the parchment paper to the tart pan, shaping the edges with a fluted pastry wheel.
    • Spread a generous layer of red fruit jam on the bottom of the pastry.
    • Carefully pour the drained ricotta over the jam layer, spreading it out gently.
  4. Cook:
    • Preheat the oven to 160 degrees Celsius. Place the pie in the oven and bake for about 50 minutes.
    • Once cooked, remove from the oven and let cool.
  5. Decorate and serve:
    • Sprinkle with powdered sugar before serving.

Enjoy this exquisite tart that promises a perfect balance of creamy ricotta and lush berry flavors, ideal for any dessert table!

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