This Ricotta and Mixed Berry Jam Tart combines the creamy texture of ricotta with the sweet and tangy notes of mixed berry jam, all encased in a buttery shortcrust pastry. The lemon zest in the pastry adds a hint of citrus that enhances the overall freshness of the tart, making it an irresistible dessert. This tart is a perfect example of how simple ingredients can come together to create a dessert that feels both comforting and gourmet.
Why You’ll Love This: The combination of smooth ricotta and vibrant berry jam offers a delightful contrast in flavors and textures that’s sure to please the palate. The pastry is soft yet crisp, providing a satisfying crunch with each bite. This tart is not overly sweet, which allows the natural flavors of the ricotta and berries to shine through, making it a hit among adults and children alike.
Perfect Occasion: This tart is ideal for spring and summer gatherings, picnics, or any occasion that calls for a light yet satisfying dessert. It’s also perfect for afternoon tea or as a sweet treat after a family dinner. The elegant appearance of this tart makes it suitable for special occasions like Mother’s Day, Easter, or as a celebratory dessert.
Decoration Tips: For a beautiful and professional-looking finish, dust the tart with powdered sugar just before serving. If you’re serving this at a party or special event, garnish with fresh berries and mint leaves for an added touch of color and freshness.
Ingredients:
- For the Shortcrust Pastry:
- 1 whole egg
- 1 egg yolk
- 100 grams of sugar
- 300 grams of flour
- 125 grams of butter
- Grated zest of 1 lemon
- 2 teaspoons of baking powder
- 1 packet of vanilla sugar
- For the Filling:
- Mixed berry jam (e.g., Rigoni d’Asiago)
- 500 grams of ricotta
- 2 tablespoons of sugar
- For Decoration:
- Powdered sugar
Instructions:
- Prepare the Ricotta:
- Place the ricotta in a sieve over a bowl to drain any excess liquid.
- Make the Shortcrust Pastry:
- Mix the whole egg, egg yolk, and sugar until creamy. Incorporate the softened butter, lemon zest, vanilla sugar, flour, and baking powder to form a dough. Let it rest in the refrigerator.
- Assemble the Tart:
- Divide the dough into two parts, one slightly larger for the base. Roll out the larger portion on parchment paper into a circle that exceeds the size of your tart pan (24 cm).
- Transfer the dough with the parchment paper into the tart pan, shaping the edges with a fluted pastry wheel.
- Spread a generous layer of mixed berry jam over the pastry base.
- Carefully spoon the drained ricotta over the jam layer, spreading it gently.
- Bake:
- Preheat the oven to 160 degrees Celsius. Place the tart in the oven and bake for about 50 minutes.
- Once baked, remove from the oven and let cool.
- Decorate and Serve:
- Dust with powdered sugar before serving.
Enjoy this exquisite tart that promises a perfect balance of creamy ricotta and lush berry flavors, ideal for any dessert table!
