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My recipe
Ricotta tart with pears and berries
Introduction
The recipe for this tart is flexible, feel free to use any other fruits, which are left in your fridge.
PASTRY CRUST
- 300 ml flour
- 30 ml sugar
- 3/4 tsp baking powder
- 75 g cold butter, cubed
- Zest 1/2 lemon
- 1 medium-range egg
- 1 1/2 tbsp cold water
FILLING
- 2 eggs
- 250 g ricotta (quark, fromage blanc, fromage frais)
- 100 ml cream
- 50 ml sugar
- 1 tsp vanilla essence
- 2 pears (250 g), peeled and sliced
- 200 ml berries
- In a food processor combine the flour, sugar, baking powder, and butter. Pulse several times until the mixture resembles the bread crumbs
- With machine running, add in the lemon zest, egg, water and mix until the mixture forms the ball
- Roll out the pastry to fit the tart pan (9 inch)
- Line the inside of the tart pan with the pastry
- Prick with a fork several times
- Place the parchment paper over it, weight with baking pearls, beans, rice and bake for 10 min at 200C. Cool down
- Whisk together the ricotta, sugar, vanilla and cream
- Add in the egg, stir well
- Cover the tart shell with the pear slices
- Pour in the ricotta mixture and sprinkle the berries over
- Bale at 200C for 40 min
- Serve with ice-cream or vanilla sauce
Thoughts and Ideas
You can take peaches (better canned) instead of pears. I did not used cream as I took fromage blanc, which is quite liquid already. I used frozen berries.
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