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Ricotta Tart
Ricotta Tart
- Serves 8 people
- Download as PDF
- Publication
We asked a few of your favourite recipe developers to come up with a bunch of recipes you can easily make at home for less than $5 per serve! This recipe comes from Great Australian Bake Off semi-finalist, Hoda Alzubaidi.
Ingredients
Pastry (room temperature)
- 300g plain flour
- 80g sugar
- 2 eggs
- 80g butter
- 1 tsp vanilla
Ricotta filling (room temperature)
- 500g ricotta
- 5 tbsp sugar
- 50g almond flour
- 1 egg
- 1 lemon rind
Topping
- 1 egg
- Almond flakes
Method
- Blitz all pastry ingredients for 30 seconds until fine breadcrumbs form. bring it together by hand and place it in the fridge for 1 hour. Do not over mix.
- In a bowl whisk all the ricotta filling ingredients and set aside. Once the pastry is chilled, divide into two. Roll each pastry sheet enough to cover a 24cm tart tin. Place first layer into the tin and press down firmly around the edges.
- Fill with ricotta mixture and cover with second layer of pastry. Using a rolling pin secure the edges of the tart and remove any excess pastry. Brush and top with egg wash and almond flakes.
- Bake for 30 minutes at 175C.
