cold ricotta tart with lots of fresh fruit: the cold ricotta tart is a really easy dessert to prepare, It has a crisp and lightly salted base, without eggs and with very little sugar, and a creamy filling made with sheep's cheese and vanilla. Above, a riot of fresh fruit to choose from depending on the season: I, in late spring, I chose peaches, cherries and apricots, but you can also use strawberries, blueberries, raspberries, honeydew, Pineapple, Plums, what ever you like.
The inspiration for the cold and ricotta tart fruit comes from the wonderful Sicilian pastries with ricotta, but I wanted to offer this type of stuffing on a lighter note and fresh, to make sweet palatable even with very hot, Maybe for dinner at sea.
Is’ a dessert that, refrigerated, It lasts long enough: you can safely consume in 3-4 days (at most). If you prefer, You can flavor the cream cheese with a little’ of lemon peel instead of the vanilla bean, to get a fresher taste. And if you're cottage cheese-addicts like me, do not waste all my RECIPES OF SWEETS WITH RICOTTA. Have a good day!
DOSE OF A PIE 22-24 CM IN DIAMETER
FOR THE DOUGH
250 grams of flour 00
a pinch of fine salt
40 grams of caster sugar
a tablespoon of apple cider vinegar or white wine
120 grams of cold butter
grated rind of half a lemon, organic
cold water, to taste (circa 80-100 milliliters)
butter and flour for the cake Pan, to taste
FOR CREAM CHEESE:
325 grams of ricotta cheese
140 grams of cream
120 grams of caster sugar
the seeds of a vanilla bean Bourbon
4 grams of gelatin (2 sheets)
fresh fruit, to taste (cherries, strawberries, raspberries, blueberries, peaches, apricots)
basil with lemon or fresh mint, to taste
For the base: put the flour on the work surface, cold butter, diced, lemon zest, granulated sugar and a good pinch of salt. Mix with your fingertips until the mixture is a large crumbs. Add the vinegar and as much water as necessary to achieve a consistent and smooth dough. Once you got your dough, wrap it in plastic wrap and store in the refrigerator for at least one hour.
After the interval of rest, butter and flour a cake pan of 22-24 centimeters in diameter. Stendere l'impasto con il mattarello ad una altezza di 3-5 millimetri e rivestire il fondo e i lati della tortiera. Prick the bottom with the prongs of a fork. Preheat oven to 190 degrees static. Coprire la base della crostata con carta forno e mettere all'interno una manciata di legumi secchi in modo che la pasta non si sollevi in cottura. Cook for 15 minutes, then remove the beans and greaseproof paper and cook for another 5 minutes or until the base is golden. Allow to cool completely and remove from the mold the base of the tart.
For the cream cheese: put the gelatine in cold water for 10 minutes. Pour into a bowl the ricotta cheese well drained, the cream, the Bourbon vanilla bean seeds and granulated sugar and cook over low heat in a double boiler (that is putting the bowl inside a large pot of water on the fire so that the water does not touch the base of the Bowl), stirring often with a whip: the composto must reach 50 degrees of temperature. If you don't have a thermometer, do not walk away from the bowl and, when you see that the cheese will become smoother, add to the mix the squeezed gelatine and stir until completely dissolved. Blend the ricotta with the mixer until obtaining a smooth and silky cream. Pour the cream cheese in pastry shell that you cooked earlier and put the cake in the refrigerator for at least 3 hours.
Wash the fruit of your choice and place it on the cold ricotta tart according to your taste. Garnish with basil leaves with lemon or fresh mint and serve immediately. Bon appétit!
If you do not like fruit, put inside the ricotta cream, a bit 'of chocolate chips and garnish the surface of the cake with chocolates and a little' cocoa. So you'll have a sweet intense taste great served with a nice cafe.