LEMON-RICOTTA TART
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
- Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
- In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
TOMATO-RICOTTA TART
This savory tart is bound to become a summer favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
- In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
- Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.
ITALIAN RICOTTA CHOCOLATE TART RECIPE
This Italian Ricotta Chocolate Tart Recipe is made by creating a chocolate, ricotta, rum & orange zest mixture and baking it in pasta frolla.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
- In a food processor combine the dry ingredients and pulse a few times.
- Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
- Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
- Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
- Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
- Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
- Bring a pot of water to a simmer.
- Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
- When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
- Set aside to cool completely.
- In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
- Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
- Preheat oven to 375°F/190°C.
- Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
- Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
- Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
- Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
- Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
- Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
- Spread the filling evenly over the base of the crust with the help of an offset spatula.
- To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
- Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
- Bake for approximately 40 minutes or until the center filling is set.
- Cool completely on a wire rack.
- Refrigerate until ready to serve.
- Optional: Dust with icing sugar and/or serve with sweet ricotta.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 20 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 110 mg, Sugar 16 g
RICOTTA TART
Guests will think you fussed when they bite into a wedge of this cheesy tart. It's so simple to make with prepared pie pastry.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8-12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling. , Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers.
Nutrition Facts :
COURGETTE & RICOTTA TART
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
- Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
- Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
- Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
RICOTTA CHEESE CROSTATA (TART)
Ricotta cheese crostata (tart) is a homemade dessert for any occasion, especially as an afternoon snack with friends or children!
Provided by GialloZafferano
Categories Sweets and desserts
Time 1h40m
Number Of Ingredients 11
Steps:
- To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours 1 depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces 2 and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar 3 ,
- in the middle make a crater with your hands and pour the egg yolks into it 4 . Grate the lemon peel 5 and knead until obtaining a smooth and homogeneous dough 6 .
- which you can wrap and allow to rest in the refrigerator for at least half an hour 7 . Meanwhile, make the cream. In a mixer pour the egg yolks together with the sugar and grate the orange peel 8 , then add the cinnamon powder 9 .
- Lastly, add the ricotta 10 and blend until smooth 11 ; set aside. Take the shortcrust dough and remove the wrap, beat it with a rolling pin to soften it a little bit, then divide it into two parts, one double the size of the other, and start rolling the larger one between two sheets of baking paper 12 .
- You will obtain a disc of about 1/16" (3-4 mm) 13 and place it in a 9" (23 cm) pie pan already buttered and floured 14 . Use your fingers to carefully arrange it so that the dough fits the baking pan. If it breaks in some places, don't worry, just patch them with pieces of the dough. Level the edges on the top with the rolling pin 15 .
- and then pierce the bottom with a fork 16 . In the middle pour the ricotta cream 17 and carefully level it with a spatula 18 .
- Then sprinkle the surface with chocolate chips 19 and finally roll out the second layer of shortcrust pastry 20 to obtain a disc which you will put on top 20 . Level the tart by rolling with the rolling pin so as to eliminate the excess shortbread (which you can freeze and then use on another occasion perhaps to make biscotti!) and let the air escape 21 .
- To finish, pierce the surface with a knife blade 22 , more useful than the fork in this case, and bake 23 in a preheated oven, in static mode at 340° F (175° C) for 70 minutes: make sure to put the pan onto a drip pan and cook it on the lower rack. Halfway through the cooking process, re-pierce the holes you created on the top with a knife and then continue cooking. Once baked, take out the ricotta cheese crostata tart and let it cool completely before enjoying it 24 !
Nutrition Facts : Calories 633 kcal, Carbohydrate 68.1 g, Sugar 34.8 g, Fat 34.6 g, SaturatedFat 19.67 g, Fiber 1.4 g, Cholesterol 233 g, Sodium 57 g
LEMON AND RICOTTA TART
This easy lemon tart is delicious served on its own or with roasted pears.
Provided by Antonio Carluccio
Categories Desserts
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
- In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
- Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
- Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
- Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
- Set aside to cool for two hours, then sprinkle with lemon zest.
SAVORY RICOTTA TART RECIPE
Sun dried tomatoes, Olives and Ricotta come together in this fantastic tea time tart called Savory Ricotta tart Recipe. The classic flavors make it a delight to eat any time of the day though. It can be included in the tea party or as an appetizer for the dinner time. Serve the Savory Ricotta Tart Recipe with Mixed veg pasta for a wholesome Dinner Meal. If you like this recipe, you may also like to see more of our tart recipes like : Chocolate Tart Recipe Summer Fruit Tart Recipe Thandai Shrikhand Tart Recipe Mango Mini Tart Recipe with Custard
Provided by Monika Manchanda
Time 2h5m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To prepare Savory Ricotta Tart Recipe, get ready with all the ingredients for shortcrust pastry and it's filling.
- Preheat Oven to 200 degrees Celsius.Lightly grease a 21cm loose-bottomed fluted tart tin or 12 mini tart molds.
- For making the pastry, add butter, flour and salt in a food processor and pulse until mixture resembles breadcrumbs. This will take 2-3 minutes.
- Add egg and lemon juice and process until mixture forms a ball. Turn onto a floured bench and gently knead to bring dough together. Do not over knead as it will result in tough pastry.Wrap in cling wrap and chill for at least 30 minutes.
- To make the filling, mix all the ingredients required for filling in a bowl, and set aside.
- Take out the Pastry dough and roll it into 2-3mm thickness.
- Use dry flour or baking sheet if it is tough to roll otherwise. Gently ease into prepared tart tin, pressing it into the edges of the tin. Trim the extra sides with a sharp knife and prick the base using a fork.
- Lay a sheet of baking paper over the base and fill with rajma or chana and blind bake pastry for 15-20 minutes or until golden.
- Remove from oven, remove the beans along with the baking paper and return to the oven for 5 minutes to crisp.
- Fill the base of the blind baked pastry shell with the filling and bake for 15 minutes.
- Serve Savory Ricotta Tart Recipe warm as an appetizer or with Mixed veg pasta for a wholesome dinner.
RICOTTA TART WITH LEMON POPPY CRUST
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
- Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
- When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
- Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
- While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
- Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams
SAVORY RICOTTA TART
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
- Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
- Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
- Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
- Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
- Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g
RICOTTA-APRICOT TART
We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.
Provided by LMillerRN
Categories Tarts
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked -- baked without any filling -- but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.).
- Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
- Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
- Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
- Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
- Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
- Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side. Refrigerate any leftover tart.
Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4
ASPARAGUS, LEMON & RICOTTA TART
A sophisticated vegetarian option for dinner guests
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
- Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.
Nutrition Facts : Calories 497 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
RICOTTA TART
I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy
Provided by Bergy
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- ---------Tomake the filling--------.
- In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
- Add the flour a little at a time.
- Gradually add the milk and whisk well.
- Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
- Place the filling aside covered with a sheet of buttered wax paper.
- In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
- Fold in the Lemon zest.
- Add the cooled filling blend well and set aside.
- ------Doughcrust----------.
- In a food processor, combine the flour and cornstarch.
- Add the remaining dough ingredients and mix until a soft ball begins to form.
- Knead the dough for a short time on a floured surface and divide in two.
- Wrap one half of the dough securely and freeze it for future use.
- Lightly grease an 11-inch tart pan with removable sides.
- Roll out one half and place in the prepared tart pan.
- Pour the filling into the pie shell and smooth the top.
- Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
- Remove tart to cooling rack.
- Remove sides from pan.
- Cut into wedges to serve.
SWEET RICOTTA CHEESE TART
Provided by Elisa Mazzaferro-Rosenberg
Categories Egg Dessert Bake Easter Cream Cheese Ricotta Spring Bon Appétit Colorado
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
- Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.
RICOTTA TART WITH APRICOT COMPOTE
This sweet and citrus tart is the perfect ending to a meal enjoyed with friends or family.
Categories Desserts and Baking
Yield Serves 12.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- To prepare crust, roll out chilled Sweet Pastry on a lightly floured surface. Fit into a 10 inch tart pan with a removable bottom, pressing pastry onto bottom and up sides of pan. Trim edges of pastry. Prick bottom of crust all over with a fork.
- Line bottom of pastry with a piece of parchment paper and fill pastry with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
- Bake for 20 minutes. Remove pan from oven. Remove pie weights and parchment paper. Continue baking until crust is fully baked and light golden, about 5 - 10 minutes. Cool crust completely in pan on a rack.
- Preheat oven to 350°F.
- To prepare filling, use medium speed of an electric mixer and beat together cream cheese and sugar until creamy. Add ricotta and beat until smooth. Add eggs, lemon peel and salt; beat until blended. Pour filling into crust in pan.
- Bake until filling is almost set, about 40 - 45 minutes. Cool tart completely in pan on a rack.
- Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.
Nutrition Facts : Calories 347 calories, 18 g fat, 6.8 g protein, 41.5 g carbohydrate, 1.4 g fibre, 184 mg sodium *Ingredient not included in nutritional analysis
SICILIAN RICOTTA TART
Provided by Food Network
Number Of Ingredients 12
Steps:
- For the Tart Dough: This recipe works best with very cold butter. Cut the butter into 1/2-inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather the dry ingredients. Place the flour, sugar, and kosher salt, in the bowl of a food processor fitted with the steel blade. Pulse on/off a few times to combine. Add the butter, tossing quickly with a spatula to coat each cube with flour. This prevents the butter cubes from adhering together and helps them to break apart and combine more evenly with the flour. Pulse on and off 15 times until the butter particles are the size of small peas. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass. Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk. Cover the dough completely with aluminum foil and refrigerate for at least 1 hour or until ready to use. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. Let dough rest in refrigerator until needed.
- For the Tart: Divide the dough into 4 equal portions. Roll out each portion of dough on a floured surface into 9-inch free form circles, about 3/8-inch thick, and transfer to baking sheets. Cover and chill the dough while you prepare the filling. Mix the ricotta, egg yolks, tangerine peel, sugar and cinnamon in a bowl. Stir with a rubber spatula until well combined. Scatter the chopped dates over the surface of the tart shell leaving a 1 1/2-inch border around the outside edge. Spoon the filling over the dates and raise the dough border to enclose the sides of the tart. Press down on the dough where if forms pleats to secure. Bake the tart for 15 to 18 minutes, in preheated 450 degrees, until the crust is golden and the filling is just set. Cool on a rack for 10 minutes, dust with confectioners' sugar and serve warm.
More about "ricotta tart food"
RICOTTA TART - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Estimated Reading Time 1 minAuthor Rosa MitchellTotal Time 1 hr 15 mins
- For pastry, pulse flour, sugar, butter, egg yolk and a pinch of salt using a food processor until mixture just comes together. Turn onto a work surface and knead until smooth, then roll between 2 sheets of plastic wrap into a large disc. Refrigerate for 1 hour.
- Meanwhile, combine figs and Marsala in a small bowl and soak for 30 minutes. Combine ricotta, sugar, honey and egg ina large bowl and whisk until smooth, then fold through hazelnuts, orange rind and fig mixture. Set aside.
- Preheat oven to 190C. Roll pastry (still in plastic wrap) to a 34cm round. Remove top layer of plastic and invert pastry into a lightly greased 30cm-diameter tart pan, plastic side up. Remove top sheet of plastic wrap and press pastry into pan, then spoon ricotta mixture into base. Trim pastry edge and re-roll off-cuts to form long rectangular pieces. Top tart with pastry lengths to form an overlapping lattice effect. Brush top with eggwhite and bake until base is cooked and tart is golden (40-45 minutes). Serve warm or at room temperature dusted with icing sugar.
RASPBERRY AND RICOTTA TART RECIPE : SBS FOOD
From sbs.com.au
Cuisine AustralianServings 8
EPICURUS.COM RECIPES | PEACH AND RICOTTA TART
From epicurus.com
Cuisine ItalianCategory DessertServings 10Total Time 3 hrs
RICOTTA RECIPES - SAVEUR
From saveur.com
RICOTTA TART - OTTOLENGHI
From ottolenghi.co.uk
SWEET RICOTTA TART - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 55 minsCategory Apricot RecipesCalories 499 per serving
- To make the dough for the pastry, pulse the flour and butter together in a food processor until you have pea-size lumps of butter. Add the sugar and pulse to combine. Add the egg and yolk, lemon zest and vanilla seeds/paste and continue to pulse until the mixture almost forms a ball. (Alternatively, see the food team’s tip.) Tip the dough onto a work surface and bring it together with your hands. Wrap well, flatten into a disc and chill for at least 1 hour.
- Heat the oven to 180°C/160°C fan/gas 4. On a lightly floured work surface, roll out the pastry into a circle larger than your tart tin and 2mm thick. Drape it over the tart tin, pressing in the pastry, then roll your rolling pin along the edges of the tin to trim off any excess. Chill for 15 minutes.
- Meanwhile, whisk the ricotta, sugar and cream together in a large bowl until smooth. Change to a wooden spoon and stir in the lemon zest, marsala and vanilla. Gently stir in the eggs until just combined, followed by the chocolate and candied fruit. Pour the mixture into the chilled pastry case, then sprinkle over the pine nuts.
- Bake for 30-35 minutes until the pastry is golden and the filling is just set – it should still be a little wobbly. Allow to cool (it will firm up as it cools), then chill in the tin for at least 2 hours. Remove from the tin and serve.
GUSTO TV - SOUR CHERRY AND RICOTTA TART (CROSTATA DI ...
From gustotv.com
Servings 1Category Dessert
- Add flour and butter to a large bowl. Using your fingers, work the butter into the flour until it resembles a breadcrumb mixture. Add sugar, salt, and zest and stir together well. In a separate small bowl, beat together eggs and egg yolk. Add egg mixture to flour mixture, stir in until combined, then work into a smooth dough. Divide into 2 and shape into discs, then chill covered in plastic wrap for 1 hour.
- On a lightly floured surface, roll out one disc until its 1/8-inch (3 mm) thick. Put into the greased tart pan, cutting off the excess dough. Prick all over the bottom of the dough in the tart pan with a fork. Add the sour cherry jam to the tart pan, using a spatula to spread into a smooth, even layer. Now add the ricotta mixture to the tart pan, using a spatula to spread into a smooth, even layer over the sour cherry jam.
RICOTTA TART IS A DESSERTS BY MY ITALIAN RECIPES
From myitalian.recipes
Servings 8Category Desserts
- With the flour, butter and eggs, prepare a sweet shortcrust pastry to which you add a pinch of salt and the finely grated zest of half a lemon.
- In a bowl, prepare a mixture with the sieved ricotta, sugar, egg yolks and the whole egg, the finely grated zest of half a lemon and an orange, a pinch of cinnamon and a glass of rum, to form a smooth, well-combined mixture.
- Lay some of the pastry dough on the bottom of a greased, round baking tray, leaving the edges a little higher, and pour in the ricotta mixture.
RICOTTA TART IS A DESSERTS BY MY ITALIAN RECIPES
From myitalian.recipes
Servings 6Category Desserts
- Prepare the sweet shortcrust pastry by using our basic recipe and refrigerate wrapped in cling film.
- Prepare the filling for the tart by combining the eggs with the sugar and beating well with a whisk.
SPINACH & RICOTTA TART – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
- In a small bowl mix together the egg yolk and water, make a well in the flour mixture and pour the liquid into the flour, knead together in the bowl into a smooth ball.
- Wrap the dough in cling film and chill in the fridge for 1 hour (you can make this dough the night before and keep in the fridge). If you refrigerate overnight, you’ll need longer to let it come to room temperature before rolling.
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From sbs.com.au
3.5/5 (13)Servings 8Cuisine ItalianCategory Dessert
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From foodandwine.com
Servings 8Total Time 2 hrs 30 minsCategory CherryPublished 2015-08-13
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From stevehacks.com
Category Healthy Tomato RecipesCalories 438 per servingTotal Time 50 mins
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From finecooking.com
4.7/5 (11)Category DessertServings 1
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From chowhound.com
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