Sweet Greek Shop Ricotta Tart

1h 10m
Serves 1
tiktok.com

Directions

  1. 1Preheat the oven to 180°C/160°C fan-forced.
  2. 2Generously butter a 25cm tart tin (or if making smaller tarts, 12 × 12 cm little tart tins) with a loose base and set aside.
  3. 3With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla.
  4. 4Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often.
  5. 5Add the egg yolks one at a time.
  6. 6Add the almond meal and cornflour.
  7. 7When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture.
  8. 8In a clean bowl, beat the egg whites with the salt until soft peaks form.
  9. 9Gently fold 1/3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
  10. 10Spoon the mixture into the prepared tin/tins, smooth the top.
  11. 11Sprinkle with the blueberries and sour cherries, followed by the flaked almonds.
  12. 12Bake for approximately 1 hour and 10 minutes (or 30 minutes for the individual 12cm tarts).
  13. 13Test with a skewer. If it comes out clean the tart is ready.
  14. 14Remove from the oven and leave to cool.
  15. 15Once cooled, remove from the tin and dust with icing sugar to serve.

Ingredients

  • 125 g unsalted butter
  • 275 g caster sugar
  • 1 lemon zest
  • 1 tsp vanilla extract
  • 4 eggs, separated
  • 2 cups almond meal
  • 2 tbsp cornflour
  • 500 g ricotta
  • 1 pinch salt
  • 0.5 cup blueberries
  • 0.5 cup raspberries, or sour cherries if in season
  • 0.5 cup flaked almonds
  • 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.

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