Sweet Greek Shop Ricotta Tart
Directions
- 1Preheat the oven to 180°C/160°C fan-forced.
- 2Preheat the oven to 180°C/160°C fan-forced.
- 3Preheat the oven to 180°C/160°C fan-forced.
- 4Generously butter a 25cm tart tin (or if making smaller tarts, 12 × 12 cm little tart tins) with a loose base and set aside.
- 5Generously butter a 25cm tart tin (or if making smaller tarts, 12 × 12 cm little tart tins) with a loose base and set aside.
- 6Generously butter a 25cm tart tin (or if making smaller tarts, 12 × 12 cm little tart tins) with a loose base and set aside.
- 7With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla.
- 8With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla.
- 9With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla.
- 10Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often.
- 11Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often.
- 12Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often.
- 13Add the egg yolks one at a time.
- 14Add the egg yolks one at a time.
- 15Add the egg yolks one at a time.
- 16Add the almond meal and cornflour.
- 17Add the almond meal and cornflour.
- 18Add the almond meal and cornflour.
- 19When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture.
- 20When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture.
- 21When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture.
- 22In a clean bowl, beat the egg whites with the salt until soft peaks form.
- 23In a clean bowl, beat the egg whites with the salt until soft peaks form.
- 24In a clean bowl, beat the egg whites with the salt until soft peaks form.
- 25Gently fold 1/3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
- 26Gently fold 1/3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
- 27Gently fold 1/3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
- 28Spoon the mixture into the prepared tin/tins, smooth the top.
- 29Spoon the mixture into the prepared tin/tins, smooth the top.
- 30Spoon the mixture into the prepared tin/tins, smooth the top.
- 31Sprinkle with the blueberries and sour cherries, followed by the flaked almonds.
- 32Sprinkle with the blueberries and sour cherries, followed by the flaked almonds.
- 33Sprinkle with the blueberries and sour cherries, followed by the flaked almonds.
- 34Bake for approximately 1 hour and 10 minutes (or 30 minutes for the individual 12cm tarts).
- 35Bake for approximately 1 hour and 10 minutes (or 30 minutes for the individual 12cm tarts).
- 36Bake for approximately 1 hour and 10 minutes (or 30 minutes for the individual 12cm tarts).
- 37Test with a skewer. If it comes out clean the tart is ready.
- 38Test with a skewer. If it comes out clean the tart is ready.
- 39Test with a skewer. If it comes out clean the tart is ready.
- 40Remove from the oven and leave to cool.
- 41Remove from the oven and leave to cool.
- 42Remove from the oven and leave to cool.
- 43Once cooled, remove from the tin and dust with icing sugar to serve.
- 44Once cooled, remove from the tin and dust with icing sugar to serve.
- 45Once cooled, remove from the tin and dust with icing sugar to serve.
Ingredients
- 125 g unsalted butter
- 125 g unsalted butter
- 125 g unsalted butter
- 275 g caster sugar
- 275 g caster sugar
- 275 g caster sugar
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 4 eggs, separated
- 4 eggs, separated
- 4 eggs, separated
- 2 cups almond meal
- 2 cups almond meal
- 2 cups almond meal
- 2 tbsp cornflour
- 2 tbsp cornflour
- 2 tbsp cornflour
- 500 g ricotta
- 500 g ricotta
- 500 g ricotta
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 0.5 cup blueberries
- 0.5 cup blueberries
- 0.5 cup blueberries
- 0.5 cup raspberries, or sour cherries if in season
- 0.5 cup raspberries, or sour cherries if in season
- 0.5 cup raspberries, or sour cherries if in season
- 0.5 cup flaked almonds
- 0.5 cup flaked almonds
- 0.5 cup flaked almonds
- 0.5 cup icing sugar, for dusting
- 0.5 cup icing sugar, for dusting
- 0.5 cup icing sugar, for dusting
Equipment
electric stand mixer25cm tart tinskewer
Tips
- It is amazing served slightly warm, but is just as good cold.
- Test with a skewer. If it comes out clean the tart is ready.