The best delicious Ricotta Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta Tart recipe today!
Hello my friends, this Ricotta Tart recipe will not disappoint, I promise! Made with simple ingredients, our Ricotta Tart is amazingly delicious, and addictive, everyone will be asking for more Ricotta Tart.
What Makes This Ricotta Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta Tart.
Ready to make this Ricotta Tart Recipe? Let’s do it!
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FOR THE PASTRY BASE
100 g Butter or margarine; (3
-1/2oz)
200 g Plain or wholemeal flour;
-sifted (7oz)
50 g Ground almonds; (2oz)
50 g Light brown soft sugar;
-(2oz)
Grated zest and juice of 1
-orange
FOR THE FILLING
5 tb Marsala or medium-dry sherry
2 tb Clear honey
1 Heaped tablespoon sultanas
300 g Ricotta cheese; (10oz)
20 g Pine kernels; (3/4oz)
Grated nutmeg
1. Preheat the oven to Gas Mark 7/220?C/425?F.
2. To make the pastry, rub the butter or margarine into the flour until the
mixture resembles fine breadcrumbs.
3. Stir in the almonds, sugar and orange zest, then gradually add the
orange juice, stirring it in with a round-bladed knife until the
ingredients begin to stick together in large lumps.
4. Gather the mixture into a ball and knead lightly for a few seconds to
make a firm, smooth dough.
5. Roll out the dough on a lightly floured surface and use it to line a
25cm (10-inch) flan dish.
6. Prick the base of the pastry lightly with a fork and line with foil or
greaseproof paper weighed down with baking beans.
7. Bake in the oven for 6-8 minutes, then remove the beans and paper or
foil and cook for a further 3-4 minutes.
8. Remove from the oven and reduce the oven temperature to Gas Mark
4/180?C/350?F.
9. Meanwhile, to make the filling, put the Marsala or sherry, honey and
sultanas in a saucepan and heat gently, stirring, until the honey has
melted.
10. Remove from the heat and add the ricotta and pine kernels.
11. Pour the ricotta mixture into the pastry base, sprinkle with a little
grated nutmeg and bake for a further 20-25 minutes or until the filling is
set and golden, but not dry.
12. Allow to cool slightly before serving or serve cold.
Yields
4 servings
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