Ingrédients pour Ricotta Tart
- 2 large eggs
- 1 large egg yolk
- 1/2 cup (100g) granulated sugar
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 cups (355ml) whole milk
- Ricotta Cheese
- Lemon, Zest Of
- 1/4 cup (30g) cornstarch
- Butter
- Egg
- Vanilla Extract
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Comment préparer Ricotta Tart
- **Make the Custard Filling:**
- In a saucepan, whisk together 2 large eggs and 1/4 cup (50g) granulated sugar until light and fluffy.
- Gradually whisk in 1/4 cup (30g) all-purpose flour until smooth.
- Gradually whisk in 1 1/2 cups (355ml) whole milk until completely incorporated.
- Cook over medium heat, whisking constantly, for 6-8 minutes, or until the custard thickens enough to coat the back of a spoon.
- Pour the custard into a bowl, cover the surface with a piece of buttered wax paper to prevent a skin from forming, and let cool completely.
- **Prepare the Ricotta Filling:**
- In a large bowl, beat together 15 ounces (425g) ricotta cheese, 1/4 cup (50g) granulated sugar, and 1 large egg yolk until completely smooth and creamy.
- Stir in 1 tablespoon finely grated lemon zest.
- Gently fold in the cooled custard until well combined. Set aside.
- **Make the Dough:**
- In a food processor, combine 2 1/2 cups (300g) all-purpose flour and 1/4 cup (30g) cornstarch.
- Add 1/2 teaspoon salt, 1/2 cup (113g) cold unsalted butter, cut into cubes, and 1/4 cup (60ml) ice water. Pulse until the dough just comes together.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds until smooth. Divide the dough in half.
- Wrap one half of the dough securely in plastic wrap and freeze for later use.
- Lightly grease an 11-inch tart pan with a removable bottom.
- On a lightly floured surface, roll out half of the dough into a circle large enough to line the tart pan.
- Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides.
- Pour the ricotta filling into the prepared tart shell, spreading it evenly.
- Bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
- Let the tart cool completely on a wire rack before removing the sides of the pan.
- Cut into wedges and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
236g
Fat
88g
Carbs
32g
