Italian Ricotta Tart

I love tarts and cakes made of ricotta! After the Italian Ricotta Bundt Cake, I present you another delicious recipe inspired by the Italian way of doing things! Italian Ricotta Tart is a Tart made of pâte sablée filled with a mixture of ricotta, lemon zest, cinnamon and raisins soaked in rum. The taste reminds me of the Czech traditional “koláče” although the pastry is not the same and the cinnamon adds to its exotic taste. This tart is simple, but delicious. We loved it! 

Although I did this tart two weeks ago, I just didn’t find time before to post it. Always busy with work, my new classes, seeing friends, you know this right? 😉 

I used a rectangle tart pan for this Italian Ricotta Tart, but the recipe is good for a round tart pan of 24 cm in diameter as well. But you can also use small tartelette pans and in that case, you need to bake the tartelettes only for 40 minutes instead of 1 hour!

Italian Ricotta Tart

2016-11-20 22:38:12

Serves 8

Delicious tart made of pâte sablée filled with a mixture of ricotta, lemon zest, cinnamon and raisins

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Prep Time

40 min

Cook Time

1 hr

Total Time

1 hr 40 min

Prep Time

40 min

Cook Time

1 hr

Total Time

1 hr 40 min

For the crust

1. 250 g all-purpose flour
2. 120 g butter, cold
3. pinch of salt
4. 50 g cane sugar
5. zest of 1 non treated lemon, grated
6. 1 egg

For the filling

1. 500 g ricotta cheese
2. 2 eggs
3. 100 g cane sugar
4. 40 g butter, melted
5. 80 g raisins
6. 1 tsp. cinnamon
7. zest of 1 non treated lemon, grated
8. 1 small glass of rum

Instructions

1. Prepare the crust: Sift the flour with sugar and salt, add the cold butter cut into small cubes and blend all together using a hand mixer or in a food processor for about 3 minutes, until the texture reminds streusel. Mix in the egg and work out with your hands and form a bowl. If the dough is dry and does not stick together, you can always add few drops of cold water. Wrap in a plastic foil and chill for at least 2 hours, but can be also prepared a day ahead and stored in the fridge.
2. Take the pastry out of the fridge and allow chilling about 30 minutes on the room temperature.
3. Soak the raisins in the glass of rum and leave them soaked in for about 15 minutes.
4. Lightly grease the tart pan with removable bottom. Roll out the chilled dough to a disc or rectangle a bit larger than your tart pan (it shall cover the edges of the pan as well). Transfer the dough to the tart pan, cut the overhangs and seal any cracks in the dough. Place the tart pan with the crust to the refrigerator for about 30 minutes.
5. Preheat the oven to 160°C.
6. In a large bowl, whisk sugar and eggs, add the ricotta cheese and mix well. Stir in the melted butter, cinnamon, lemon zest and raisins rehydrated in a rum. Fill the pastry with the ricotta mixture, place in the oven and bake for 1 hour.

Notes

1. You can also use small tartelette pans and in that case, you need to bake the tartelettes only for 40 minutes instead of 1 hour!

Adapted from La Pâtisserie à l'italienne (Laura Zavan)

Adapted from La Pâtisserie à l'italienne (Laura Zavan)

1001 Voyages Gourmands http://1001voyagesgourmands.com/

Have you tried the recipe? 

Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !