This ricotta and yogurt tart with raspberries is the perfect combination of freshness and creamy goodness. The tart’s buttery, crumbly base is filled with a smooth mixture of ricotta and yogurt, lightly sweetened and flavored with vanilla. The vibrant raspberries provide a beautiful contrast to the creamy filling, adding a burst of fruity flavor in every bite. It’s a wonderful dessert for any occasion, especially during warmer months, with its fresh colors and deliciously light texture. Whether you’re serving it for a special event or as a casual treat, this tart will brighten any table.
Why You’ll Love This Recipe:
This tart is a celebration of textures and flavors, from the buttery, tender crust to the creamy ricotta filling and the juicy raspberries. The addition of yogurt gives the filling a slight tanginess, which balances the sweetness of the tart. It’s a versatile dessert that is easy to prepare yet visually stunning, with vibrant raspberries scattered throughout the filling. The combination of ricotta and yogurt creates a light, silky texture, making it perfect for those who enjoy a dessert that’s indulgent yet not too heavy.
Perfect Occasion:
This ricotta and yogurt tart is ideal for any occasion, whether you’re hosting a brunch, a summer picnic, or simply want a light dessert to enjoy after dinner. Its refreshing flavors make it perfect for spring and summer gatherings, while its elegant appearance ensures it will impress guests at a dinner party. It’s also great for those moments when you want to serve something special but don’t have hours to spend in the kitchen.
Decoration Tips:
For an elegant finish, garnish the tart with fresh raspberries and a dusting of powdered sugar. You can also drizzle a bit of raspberry sauce or melted white chocolate over the top for a beautiful presentation. If you’re feeling creative, add some lemon zest to give the tart a bright, citrusy aroma. Serve the tart chilled for the best texture and flavor.
Ingredients (26 cm tart pan):
For the Base:
- 180g cold butter, cubed
- 60g powdered sugar
- 300g all-purpose flour
- 1g salt
- 50g egg (about 1 egg)
For the Filling:
- 300g ricotta
- 100g plain, unsweetened yogurt
- 100g granulated sugar
- 50g egg (about 1 egg)
- 6g cornstarch
- 1 teaspoon vanilla extract
- 250g frozen raspberries
Instructions:
For the Base:
- In a large bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and use your fingers to break it down into small pieces, forming a crumbly mixture with some irregular chunks of butter.
- Add the egg and gently press the dough together, but avoid overmixing. The dough should be slightly uneven.
- Roll out the dough to a 6mm thickness between two sheets of parchment paper. Ensure the dough is large enough to cover the bottom and sides of the tart pan (26 cm), with about two fingers’ width of overhang for the sides.
- Remove one sheet of parchment paper, place the dough in the center of the tart pan, then remove the second sheet. Gently press the dough into the pan and trim off any excess with a knife.
- Freeze the dough for 20 minutes while preheating the oven to 200°C (390°F).
- Once chilled, crumple a piece of parchment paper and place it over the dough. Fill the tart with dried beans or rice to weigh it down and prevent it from puffing up.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden.
- Scatter half of the raspberries over the baked crust. Pour in half of the ricotta mixture, then add the remaining raspberries and the rest of the filling. Top with a few whole raspberries for decoration.
- Bake at 180°C (350°F) for 25 minutes or until the center feels set.
- Let the tart cool completely before refrigerating for at least 3 hours.
For the Filling:
- In a medium bowl, whisk together the ricotta, yogurt, sugar, egg, cornstarch, and vanilla extract until smooth and well combined.
