Ricotta Tart with Pistachios and Lemon Zest
Baking and Desserts | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Ricotta Tart with Pistachios and Lemon Zest
Ingredients
- Wheat Flour - 7.1 oz
- Egg white - 1 piece
- Powdered Sugar - 1.4 oz
- Butter - 3.5 oz
- Lemon - 1 piece
- Liquid dark chocolate - 2.1 oz
- Ricotta cheese - 4.4 oz
- Brandy - 0.4 oz
- Pistachios - 2.1 oz
- White Beans - 1 piece
- Sugar - 1.1 oz
Step by Step guide
Step 1
Zest half of the lemon, squeeze the juice from half of the lemon, split the vanilla bean lengthwise and scrape out the seeds; toast the nuts for 30 seconds over high heat.
Step 2
Separate the yolk from the white, mix the yolk with the butter, sugar, and lemon zest, and beat until smooth.
Step 3
Add the flour, lemon juice to the mixture, and knead the dough; wrap the dough in plastic wrap and refrigerate for 10 minutes.
Step 4
Melt the chocolate in a double boiler.
Step 5
Add the nuts, ricotta, brandy, 2/3 of the powdered sugar, and vanilla seeds to the bowl with the chocolate, and mix thoroughly.
Step 6
Line the bottom of the tart pan with parchment paper, spread the dough in the pan, prick the dough with a fork, add the filling, and bake in a preheated oven at 356°F for 25 minutes.
Step 7
Serve dusted with powdered sugar.
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