This Ricotta and Red Currant Tart combines a crisp, homemade shortcrust pastry with a creamy ricotta filling and tangy red currant jam, creating a delightful contrast in textures and flavors. Its simplicity and elegance make it a standout dessert that’s sure to impress.
Why You'll Love This:
- Rich and Creamy: The smooth ricotta filling provides a deliciously rich texture that perfectly complements the zesty red currant jam.
- Crisp Pastry: The homemade pastry is light and flaky, adding a delightful crunch that elevates the creamy filling.
- Versatile: This tart is versatile enough for any occasion, easy to dress up for a dinner party or enjoy as a simple weekday dessert.
Perfect Occasion: This tart is ideal for sophisticated gatherings like dinner parties, holidays, or as a special treat for afternoon tea. It's also perfect for baking enthusiasts looking to impress guests with something both traditional and uniquely delightful.
Decoration Tips: For a beautiful presentation, arrange the lattice strips neatly for the top layer and brush with a beaten egg to get a golden finish when baked. Once cooled, sprinkle lightly with powdered sugar or garnish with fresh red currants for added elegance. A dollop of whipped cream on the side not only looks great but also complements the tart’s flavors.
Ingredients:
- For the pastry:
- 300 grams of all-purpose flour
- 2 eggs
- 75 grams of sugar
- 60 grams of vegetable oil
- 6 grams of baking powder
- Grated zest of one lemon
- Vanilla extract or vanillin
- A pinch of salt
- For the filling:
- 350 grams of ricotta
- 45 grams of sugar
- Vanilla extract
- Red currant jam, as needed
Instructions:
- In a bowl, whisk together eggs, sugar, vanilla, and lemon zest. Stir in the oil.
- On a clean surface or in a bowl, mix flour, baking powder, and a pinch of salt. Make a well in the center and pour in the liquid ingredients. Start mixing with a fork or whisk, then knead by hand until smooth and compact.
- Roll out 3/4 of the dough to a thickness of about 3.5 mm and transfer it to a greased and floured 22/24 cm tart pan.
- For the filling, mix the ricotta with sugar and vanilla until smooth and spread it over the pastry base. Dollop red currant jam evenly over the ricotta.
- Roll out the remaining dough to 5 mm thick. Cut into 1.5 cm wide strips and lay them over the filling in a diagonal lattice pattern, leaving about 2.5 cm gaps.
- Bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
- Let the tart cool before serving.
Enjoy this exquisite Ricotta and Red Currant Tart, a dessert that’s as pleasing to the eye as it is to the palate!