Ricotta tart with pistachios and lemon zest
4 servings
40 minutes
Ricotta tart with pistachios and lemon zest is a refined Italian treat that combines the tenderness of ricotta, the richness of pistachios, and the freshness of lemon zest. This dessert was born in sunny Italy, where the art of baking has been perfected. The light shortcrust pastry is infused with the aromas of vanilla and cognac, creating a unique flavor combination. The creamy texture of the filling, complemented by melted milk chocolate, makes the tart an ideal choice for an elegant dessert. It is perfect for evening gatherings with a cup of espresso or festive occasions. Italians appreciate it for its balance of sweetness and freshness, while crunchy pistachios add textural variety. Serving it with powdered sugar adds a finishing touch to the flavor, making it even more appealing.
1
Zest half a lemon, squeeze the juice of half a lemon, split the vanilla pod lengthwise, scrape out the seeds; roast the nuts for 30 seconds over high heat.
- Lemon: 1 piece
- Vanilla pod: 1 piece
- Pistachios: 60 g
2
Separate the yolk from the white, mix the yolk with butter, sugar, lemon zest, and beat until smooth.
- Chicken egg: 1 piece
- Butter: 100 g
- Sugar: 30 g
- Lemon: 1 piece
3
Add flour and lemon juice to the mixture, knead the dough; wrap the dough in plastic wrap and leave it in the fridge for 10 minutes.
- Wheat flour: 200 g
- Lemon: 1 piece
4
Melt the chocolate in a water bath.
- Milk chocolate: 60 g
5
Add nuts, ricotta, cognac, 2/3 of the powdered sugar, and vanilla seeds to the bowl with chocolate, and mix thoroughly.
- Milk chocolate: 60 g
- Pistachios: 60 g
- Ricotta cheese: 125 g
- Cognac: 10 g
- Powdered sugar: 40 g
- Vanilla pod: 1 piece
6
Line the bottom of the mold with parchment paper, spread the dough in the mold, prick the dough with a fork, add the filling and bake in a preheated oven at 180 degrees for 25 minutes.
- Wheat flour: 200 g
7
Serve dusted with powdered sugar.
- Powdered sugar: 40 g