RICOTTA TART RECIPES

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AMALFI LEMON TART RECIPE | JAMIE OLIVER



Amalfi lemon tart recipe | Jamie Oliver image

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. It’s great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you’re feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.

Total Time 2 hours

Yield 10 to 12

Number Of Ingredients 9

250 g plain flour plus extra for dusting
50 g icing sugar plus extra for dusting
75 ml olive oil
75 ml Greco di Tufo white wine
½ teaspoon vanilla bean paste
5 large lemons
500 g quality ricotta cheese
150 g caster sugar
2 large free-range eggs

Steps:

  • To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes. On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool – it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.

Nutrition Facts : Calories 323 calories, FatContent 14.4 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 8.5 g protein, CarbohydrateContent 41.5 g carbohydrate, SugarContent 22.8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.8 g fibre

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From thespruceeats.com
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USE IT UP CHALLENGE: LEFTOVER RICOTTA CHEESE | COOKING LIGHT
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Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape and rich semolina and ricotta filling you'd expect of this classic Neapolitan pastry. These Italian pastries are often known as 'lobster tails' in reference to their shape, …
From greatitalianchefs.com
See details


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From thespruceeats.com
See details


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SFOGLIATELLE RECIPE - GREAT ITALIAN CHEFS
Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape and rich semolina and ricotta filling you'd expect of this classic Neapolitan pastry. These …
From greatitalianchefs.com
See details


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