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My recipe

Ricotta tart with pears and berries

The recipe for this tart is flexible, feel free to use any other fruits, which are left in your fridge.

Ricotta tart with pears and berries

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

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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