Updated: May 22, 2020
Difficulty: Medium Preparation: 40 min Cooking: 30 min Portion: 8 people
Ingredients for the crust:
00 flour 320 g Soft butter 200 g Whole cane sugar 120 g Eggs (approx. 2) 100 g ½ lemon zest Salt up to a pinch
For the stuffing:
Cow's milk ricotta 300 g Raspberry jam or at your choice 250 g Wildflower honey 30 g ½ lemon zest
First make the pastry, transfer the soft butter cut into cubes in a bowl, add the brown sugar and the grated zest of half a lemon, add a pinch of salt and work the mixture with a mixer until a smooth cream is obtained. Then add the eggs little by little and work again for 1 minute. Then add the flour and knead again until it is completely absorbed. Mix the shortcrust pastry with a spatula to make sure it is well blended.
Grease a 22 cm hinge mold and transfer the pastry into a pastry bag with a 1 cm smooth nozzle. Form a spiral inside the mold, so as to cover the entire surface. Then use the remaining pastry to raise the edge by making turns of pastry one on top of the other until the dough runs out.
Then put it in the refrigerator for 30 minutes.
Meanwhile, prepare the ricotta cream: work the ricotta in a small bowl, add the honey, zest of half a lemon and mix to mix everything. Then pick up the base of the tart, arrange the ricotta in the center and with a spatula level the surface. Then sift the raspberry jam, so as to eliminate the seeds, pour it over the ricotta and spread it over the entire surface.
Bake in a preheated static oven at 180 ° for 40 minutes, in the central shelf, until the pastry is golden brown. Remove from the oven, leave to cool then remove from the mold and allow the tart to cool completely with ricotta and jam at room temperature before serving. Storage:
The tart with ricotta and jam can be kept in the refrigerator for 3-4 days. If you prefer, you can keep the pastry in the refrigerator for 2-3 days, or freeze it for about 1 month, then just let it thaw and keep it at room temperature for a few minutes before using it.
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