Ricota Tarte Recipe

By tinathorn

Makes two 8-inch tarts

Ingredients

• Ingredients for the dough:
• 3 sticks plus 1 tablespoon unsalted butter, softened
• 2 eggs yolks
• 3/4 cup sugar
• 1 pound 00-grade flour (for purchasing information, see resources, page 102)
• Ingredients for the filling:
• 2 1/4 pounds fresh ricotta
• 1 Cup sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• Confectioner’s sugar for dusting

Details

Adapted from goo.gl

Preparation

Step 1

Instructions:
1. Preheat oven to 400°
2. Prepare the dough: In a bowl, mix the butter, egg yolks and sugar with a wooden spoon until combined.
3. Add the flour, a little bit at a time, and gently mix with your hands until it is all incorporated.
4. Divide the dough in half, and roll each half out into a circle that is 1/8-inch thick.
5. Line two 8-inch spring form tart pans, and set aside.
6. Prepare the filling: In the bowl of a food processor, place the ricotta, sugar, eggs, vanilla and cream.
7. Process until very smooth and creamy.
8. Divide the filling evenly between the tart pans. Bake for about 1 hour and 20 minutes, or until a toothpick in the center of the tart comes out clean. (begin checking after 1 hour)
9. Sprinkle with confectioner’s sugar before serving.