Ricotta Tart with Dried Fruit

Name: Ricotta Tart with Dried Fruit
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Italia
Ingredients: 500 G Frozen Shortcrust Pastry; 300 G Ricotta Romana; 100 G Sugar; 50 G Sultanas; 50 G Walnut Kernels; 50 G Pine Nuts; 50 G Toasted and Peeled Hazelnuts; 4 Savoiardi Biscuits; 2 Egg Yolks; 2 Tablespoons Rum; null For the Mold:; as needed Butter; as needed Flour

@tuduu

Category: Desserts

The ricotta tart with dried fruit is a delicious and flavorful dessert. The base of frozen shortcrust pastry is filled with a soft cream of Ricotta Romana and enriched with sultanas, walnut kernels, pine nuts, and toasted and peeled hazelnuts. Once baked, it is decorated with savoiardi biscuits and egg yolks brushed with rum. An irresistible dessert for true dried fruit lovers.

Difficulty: Medium

Cooking time: 45 minCooking: 45 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Frozen shortcrust pastry500G
Ricotta romana300G
Sugar100G
Sultanas50G
Walnut kernels50G
Pine nuts50G
Toasted and peeled hazelnuts50G
Savoiardi biscuits4
Egg yolks2
Rum2Cucchiai
For the mold:
Butteras needed
Flouras needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Thaw the shortcrust pastry and soak the sultanas in warm water
STEP 2 OF 6
Meanwhile, chop the pine nuts, walnuts, and hazelnuts together
STEP 3 OF 6
Sift the ricotta into a bowl, add the sugar, egg yolks, rum, drained sultanas, and chopped nuts, and mix well until you get a smooth mixture
STEP 4 OF 6
Roll out the shortcrust pastry and line a buttered and floured tart pan, cover the bottom with crumbled savoiardi biscuits, and fill it with the ricotta mixture
STEP 5 OF 6
Use the leftover pastry to create a lattice on top, then bake the tart in a preheated oven at 190 degrees for 40 minutes
STEP 6 OF 6
Let it rest for 5 minutes, then remove the tart from the pan

Suggestions

Tart Pan
Plastic Wrap

General Information

Storage notes

Store the ricotta tart with dried fruit in the refrigerator, covered with plastic wrap

More information

The ricotta tart with dried fruit is a traditional Italian dessert perfect for breakfast or a snack

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
8.68g·12%
Carbohydrates
40.73g·56%
Fats
21.4g·30%
Fibers
1.54g·2%