The ricotta tart with dried fruit and nuts is a delicious, flavorful dessert. A base of frozen shortcrust pastry is filled with a smooth Ricotta Romana cream and enriched with sultana raisins, walnut kernels, pine nuts and toasted peeled hazelnuts. Once baked, it is decorated with Savoiardi biscuits and egg yolks brushed with a little rum. An irresistible dessert for true lovers of dried fruit and nuts.
Thaw the shortcrust pastry and soak the sultana raisins in warm water
Meanwhile, chop the pine nuts, walnuts and hazelnuts together
Pass the ricotta through a sieve into a bowl, add the sugar, egg yolks, rum, the squeezed raisins and the chopped nuts, and mix well until you obtain a smooth mixture
Roll out the shortcrust pastry and line a buttered and floured tart pan, cover the base with crumbled Savoiardi biscuits and fill it with the ricotta mixture
Use the leftover pastry to form a lattice on top, then bake the tart in a preheated oven at 190°C for 40 minutes
Let rest for 5 minutes then remove the tart from the pan
Tart pan
Plastic wrap
Store the ricotta tart with dried fruit and nuts in the refrigerator, covered with plastic wrap
The ricotta tart with dried fruit and nuts is a traditional Italian dessert perfect for breakfast or an afternoon snack
Italia
| Energy (kcal) | 387.13 |
| Carbohydrates (g) | 40.73 |
| of which Sugars (g) | 25.29 |
| Fat (g) | 21.4 |
| of which Saturates (g) | 7.72 |
| Protein (g) | 8.68 |
| Fiber (g) | 1.54 |
| Sale (g) | 0.1 |
