This soft crumbled ricotta tart, easy and quick to prepare, was my return to the kitchen after the holidays. And what can I say: it’s good, fresh and not too rich in butter and fat and friends and family loved it.
It’s always nice in September to try new recipes, helped by the rainy days that arrived so early this year, it’s part of those autumn pleasures, like tea and biscuits.
Ingredients
For the pastry
- 300 g of 00 flour
- 120 g of sugar
- 100 g of cold butter
- 1 sachet of yeast
- 1 egg
- lemon zest and vanilla (if you like)
For the stuffing
- 650 g of fresh ricotta
- 50 g of sugar
- 1 egg and one yolk
- vanilla or cinnamon
- lemon zest (if you like
- some black cherries (if you like)
Put the flour in a bowl with the sugar, the egg and the yeast without mixing, finally add the cold butter cut into pieces.
Mix the ingredients well with your hands until you obtain a dough made of large shortcrust pastry crumbs, cover and let it rest in the refrigerator for 30 minutes so that it firms up.
In the meantime, in a large bowl, mix the ricotta with the eggs, sugar and a pinch of vanilla or cinnamon (choose one of the two) and a sprinkling of grated lemon zest, until you obtain a smooth and homogeneous mixture.
In a buttered and floured 20 or 22 cm springform pan, distribute a layer of crumbled dough (about 50%) on the bottom, compacting everything with the help of a spoon. Cover with the ricotta cream (at this point I added some black cherries and a few drops of their syrup).
Cover with the rest of the crumbled dough, covering the cake with a little dough at a time to cover it with an even layer of crumbs. Bake at 180° for 40 minutes until the top layer of crumbs (crumble) begins to colour.
Leave to cool and then place in the fridge to cool for at least a couple of hours (it tastes better the next day). Take it out of the fridge 10 minutes before serving and dust it with icing sugar.
I assure you… goodness!
Tips: inside the cream you can add any ingredients you like such as a little crumbled white chocolate, black cherries or berries, or add a sprinkling of pistachio on the top crumble. It’s a dessert that lends itself, without exaggeration, to small changes, so… have fun and let me know, we’re always happy to publish your photos and suggestions!
