This Ricotta and Quince Tart, or “Torta de Ricota y Membrillo,” is a sumptuous dessert that marries the creamy texture of ricotta with the sweet-tart flavor of quince paste. Encased in a buttery, vanilla-infused crust, each slice offers a harmonious blend of flavors that are both comforting and sophisticated. The tart’s crust is light and flaky, providing a perfect counterpoint to the rich filling, making every bite a delightful experience.
Why You’ll Love This: The combination of ricotta and quince creates a unique flavor profile that is not commonly found in other desserts. Ricotta adds a mild, creamy base that perfectly complements the intense sweetness and slight acidity of the quince paste. This tart is ideal for those who appreciate a dessert that is rich yet not overly sweet, with a texture that is both smooth and satisfying. It’s a culinary treat that feels both traditional and novel, ensuring it will be a hit with anyone who tries it.
Perfect Occasion: This tart is perfect for a weekend treat, a special family dinner, or any occasion where you want to show someone how much you care. It’s particularly suited for celebrations like Mother’s Day, anniversaries, or as a thoughtful homemade gift. Additionally, it’s a great choice for a tea party or as a sophisticated dessert at a casual gathering.
Decoration Tips: For a beautiful presentation, dust the tart with powdered sugar just before serving. Garnish with fresh berries or mint leaves for a pop of color and a fresh contrast. If you’re serving this tart at a special event, consider adding edible flowers or gold leaf for an elegant touch.
Ingredients:
- For the Dough:
- 190g soft butter
- 375g flour (type 0000, if available)
- 115g powdered sugar
- 1 whole egg
- 2 egg yolks
- Vanilla extract to taste
- 5g baking powder
- For the Filling:
- 600g drained ricotta
- 225g powdered sugar
- 5 eggs (about 300g)
- 40g cornstarch
- 115g cream or cream cheese
- 500g quince paste (membrillo)
Instructions:
- Prepare the Dough:
- Cream the butter with powdered sugar and vanilla extract. Incorporate the eggs one at a time, ensuring each is fully emulsified before adding the next.
- Sift together the flour and baking powder. Gradually incorporate these dry ingredients into the wet mixture using a spatula. Chill 2/3 of the dough, rolled out to 4mm thickness in a rectangular shape. Repeat with the remaining 1/3. Give the dough 30 minutes of intense chilling.
- Make the Filling:
- Beat the ricotta with powdered sugar and eggs until smooth. Mix in the cream or cream cheese and cornstarch last.
- Assemble the Tart:
- Line a tart mold with the larger piece of dough. Spread the quince paste over the dough, then pour the ricotta filling on top. Cover with the remaining dough.
- Prick the top dough with a fork to allow steam to escape.
- Bake:
- Preheat the oven to 170°C (340°F). Bake the tart for about 45 minutes or until the crust is golden and the filling is set.
- Let the tart cool completely, then dust with powdered sugar.
Enjoy this delightful Ricotta and Quince Tart, a treat that’s sure to bring a little extra joy and indulgence into your weekend!
