This Semolina Tart with Ricotta and Apple offers a unique twist on traditional tarts by incorporating a semolina cream filling and a delicate, lemon-infused crust. The combination of smooth ricotta and the texture of semolina provides a satisfying contrast, while the subtle sweetness of apple purée in the crust complements the filling beautifully.
Why You’ll Love This: The use of semolina in the cream adds an interesting texture that sets this tart apart from others. The light and crumbly crust, enriched with apple purée and lemon zest, offers a fresh undertone that enhances the creamy filling. This dessert strikes a perfect balance between richness and lightness, making it a sophisticated choice for any occasion.
Perfect Occasion: This tart is ideal for after-dinner dessert, a special brunch, or as a celebratory treat during festive gatherings. Its elegant appearance and unique flavor profile make it suitable for both casual family meals and more formal events.
Decoration Tips: Dust the top of the tart with powdered sugar or cinnamon before serving to add a touch of sweetness and spice. Garnishing with a few fresh apple slices or a sprinkle of lemon zest can enhance the visual appeal and tie in the flavors of the crust and filling. For an extra special touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- For the Crust:
- 85g flour
- 50g erythritol or sugar
- 25g egg white
- Zest of 1/2 lemon
- Pinch of salt
- 30g apple purée
- For the Semolina Cream:
- 250g milk
- 70g semolina
- 175g ricotta cheese
- 100g erythritol or sugar
- Cinnamon powder, to taste
Recipe Instructions:
- Prepare the Crust:
- In a mixing bowl, combine flour, erythritol or sugar, egg white, lemon zest, salt, and apple purée. Mix until all ingredients are well incorporated.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Make the Semolina Cream:
- In a saucepan, bring the milk to a boil. Gradually add the semolina, stirring constantly to prevent lumps. Cook until the mixture thickens.
- Remove from heat and let it cool slightly. Then, stir in the ricotta, erythritol or sugar, and a dash of cinnamon. Mix until smooth.
- Assemble the Tart:
- Preheat your oven to 180°C (356°F).
- Roll out the chilled dough and line an 18cm tart pan, pressing it into the edges and trimming any excess.
- Pour the semolina cream into the crust, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for about 45 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve:
- Allow the tart to cool in the pan on a wire rack. Once cooled, it can be sliced and served.
Enjoy this unique and delightful Semolina Tart with Ricotta and Apple, a perfect combination of flavors and textures that will surely impress your guests!
