Tart with ricotta, lemon zest and candied fruits

8 servings

60 minutes

This delightful tart with ricotta, lemon zest, and candied fruits is a true embodiment of Italian gastronomy, combining lightness and richness of flavor. Hailing from sunny Italy, it evokes traditional pasticcio and delicate desserts of Sicily. Its base is a crispy puff pastry that hides an airy filling of ricotta and mascarpone, adorned with sweet candied fruits and refreshing lemon zest. The balance of sweetness and creaminess makes this dessert the perfect ending to a festive dinner or cozy tea time. During preparation, the egg whites add lightness to the mixture while the yolk gives a golden hue to the edges. After baking, the tart needs time to stabilize, making it especially tender. Its aroma transports you to Mediterranean streets, awakening dreams of leisurely Italian evenings.

Energy value per serving

• Calories: 583.4
• Proteins: 15.2g
• Fats: 31.2g
• Carbohydrates: 60.6g

Ingredients

• Wheat flour: 50 g
• Puff pastry: 400 g
• Lemon zest: 2 tbsp
• Ricotta cheese: 300 g
• Mascarpone cheese: 200 g
• Candied fruit: 200 g
• Powdered sugar: 125 g
• Chicken egg: 6 pc

Cooking steps

1. In a large bowl, mix ricotta, mascarpone, candied fruits, and 100 g of powdered sugar. Add 5 egg yolks to the mixture (separating them from the whites beforehand). Stir until the mixture is homogeneous with bits of candied fruits.

   Required ingredients:

   • Ricotta cheese: 300 g
   • Mascarpone cheese: 200 g
   • Candied fruit: 200 g
   • Powdered sugar: 125 g
   • Chicken egg: 6 pieces

2. In a large clean bowl, beat the egg whites. When they start to whiten, add the remaining powdered sugar and beat until stiff peaks form. Gently fold the egg whites into the ricotta and mascarpone mixture with a large metal spoon.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Powdered sugar: 125 g

3. Roll out the puff pastry on a floured surface into a thin circle with a diameter of 25 cm. Carefully roll the dough onto a rolling pin and transfer it to the baking dish. Spread the dough evenly in the dish, pressing it firmly against the bottom and sides. Roll over the edges with a rolling pin to trim off any excess dough.

   Required ingredients:

   • Wheat flour: 50 g
   • Puff pastry: 400 g

4. Pour the cheese filling into the dough form.

   Required ingredients:

   • Ricotta cheese: 300 g
   • Mascarpone cheese: 200 g
   • Candied fruit: 200 g
   • Chicken egg: 6 pieces
   • Powdered sugar: 125 g

5. Whisk the remaining yolk with a fork and brush the edges of the tart. Bake in the oven for 30 minutes at 180 degrees until the dough is cooked. The filling will set, but the center should remain slightly wobbly.

   Required ingredients:

   • Chicken egg: 6 pieces

6. Let cool for a couple of hours. Before serving, sprinkle with lemon zest.

   Required ingredients:

   • Lemon zest: 2 tablespoons