RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY ...
Ricotta cheese crostata (tart) is a homemade dessert for any occasion, especially as an afternoon snack with friends or children!
Provided by GialloZafferano
Total Time 100 minutes
Prep Time 30 minutes
Cook Time 70 minutes
Yield 8
Number Of Ingredients 11
Steps:
- To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours 1 depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces 2 and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar 3 ,
- in the middle make a crater with your hands and pour the egg yolks into it 4 . Grate the lemon peel 5 and knead until obtaining a smooth and homogeneous dough 6 .
- which you can wrap and allow to rest in the refrigerator for at least half an hour 7 . Meanwhile, make the cream. In a mixer pour the egg yolks together with the sugar and grate the orange peel 8 , then add the cinnamon powder 9 .
- Lastly, add the ricotta 10 and blend until smooth 11 ; set aside. Take the shortcrust dough and remove the wrap, beat it with a rolling pin to soften it a little bit, then divide it into two parts, one double the size of the other, and start rolling the larger one between two sheets of baking paper 12 .
- You will obtain a disc of about 1/16" (3-4 mm) 13 and place it in a 9" (23 cm) pie pan already buttered and floured 14 . Use your fingers to carefully arrange it so that the dough fits the baking pan. If it breaks in some places, don't worry, just patch them with pieces of the dough. Level the edges on the top with the rolling pin 15 .
- and then pierce the bottom with a fork 16 . In the middle pour the ricotta cream 17 and carefully level it with a spatula 18 .
- Then sprinkle the surface with chocolate chips 19 and finally roll out the second layer of shortcrust pastry 20 to obtain a disc which you will put on top 20 . Level the tart by rolling with the rolling pin so as to eliminate the excess shortbread (which you can freeze and then use on another occasion perhaps to make biscotti!) and let the air escape 21 .
- To finish, pierce the surface with a knife blade 22 , more useful than the fork in this case, and bake 23 in a preheated oven, in static mode at 340° F (175° C) for 70 minutes: make sure to put the pan onto a drip pan and cook it on the lower rack. Halfway through the cooking process, re-pierce the holes you created on the top with a knife and then continue cooking. Once baked, take out the ricotta cheese crostata tart and let it cool completely before enjoying it 24 !
Nutrition Facts : Calories 633 kcal, CarbohydrateContent 68.1 g, SugarContent 34.8 g, FatContent 34.6 g, SaturatedFatContent 19.67 g, FiberContent 1.4 g, CholesterolContent 233 g, SodiumContent 57 g
26 SUPER SIMPLE PHYLLO DOUGH RECIPES – THE KITCHEN COMMU…
Do you remember the first time you ever tasted a recipe that was made with phyllo dough? If you're like most of us, it was an unforgettable experience. Phyllo dough recipes are melt-in-your-mouth delicious and it has to do with the delicate flaky texture of phyllo dough (sometimes called filo dough or filo pastry). Whether
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VEGAN MUSHROOM, CHESTNUT AND CRANBERRY TART | JAMIE ...
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 760 calories per serving
- Preheat the oven and a large baking tray to 180°C/350°F/gas 4.
- Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and a pinch of sea salt, and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.
- Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough.
- Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.
- Shape the pastry into a ball and place between 2 large sheets of clingfilm, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of clingfilm and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining clingfilm and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.
- Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up.
- Pour 8 tablespoons of the groundnut oil into a large roasting tin, tip in the potatoes and 1 heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.
- Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).
- Heat 2 tablespoons of olive oil in a heavy-based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms, and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.
- Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top.
- Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35 to 40 minutes or until the pastry is crisp.
- Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220°C/425°F/gas 7. Continue roasting the potatoes for a further 25 to 30 minutes until golden and crisp.
- For the gravy, heat the walnut oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.
- Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley, and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.
CHOCOLATE TART RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.7
Total Time 3 hours 20 minutes
Category dessert
Cuisine european
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
VEGAN MUSHROOM, CHESTNUT AND CRANBERRY TART | JAMIE ...
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 760 calories per serving
- Preheat the oven and a large baking tray to 180°C/350°F/gas 4.
- Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and a pinch of sea salt, and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.
- Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough.
- Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.
- Shape the pastry into a ball and place between 2 large sheets of clingfilm, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of clingfilm and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining clingfilm and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.
- Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up.
- Pour 8 tablespoons of the groundnut oil into a large roasting tin, tip in the potatoes and 1 heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.
- Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).
- Heat 2 tablespoons of olive oil in a heavy-based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms, and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.
- Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top.
- Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35 to 40 minutes or until the pastry is crisp.
- Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220°C/425°F/gas 7. Continue roasting the potatoes for a further 25 to 30 minutes until golden and crisp.
- For the gravy, heat the walnut oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.
- Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley, and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.
CHOCOLATE TART RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.7
Total Time 3 hours 20 minutes
Category dessert
Cuisine european
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
STRAWBERRY TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Dessert
Calories 377 calories per serving
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
GYPSY TART RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 70 minutes
Cuisine European
Calories 387 calories per serving
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
THIN FRENCH APPLE TART RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Cuisine French
Calories 200 per serving
- In small microwavable bowl, mix honey and vanilla. Microwave uncovered on High 40 seconds. Brush honey mixture over tart. Serve warm.
AMALFI LEMON TART RECIPE | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours
Cuisine italian
Calories 323 calories per serving
- 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.
CUSTARD TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 593 calories per serving
- Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.
TREACLE TART RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.0
Cuisine British
- For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
ASPARAGUS GRUYERE TART RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.4
Total Time 45 minutes
Category Appetizers
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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