Ricotta and pear tart: a great classic, a simple and good recipe that I made with vanilla and chocolate pastry and a weave cover. You can also make a normal striped or blanket tart, but looking at the VIDEO RECIPE you will see how simple it is to prepare this recipe. And in this Tutorial I will explain in detail how to make the basket weave on the tarts. Which is not at all difficult to do and a lot, very decorative.
The filling of the dessert is really simple: an excellent sheep's ricotta, icing sugar, ripe and tasty pears, a little grated lemon. The pastry, strictly yeast-free, it is flavored with vanilla and bitter chocolate. I had fun creating a weave on the cake and decorating it with a few shortcrust pastry stars. But, to speed things up, you can make a tart with the classic stripes or you can cover it entirely with a disc of shortcrust pastry.
If you love sweets with pears, which in my opinion go best with dark chocolate, you can also try some other sweets that I love very much. As the PEAR TART AND CHOCOLATE MOUSSE, the TART AND CHOCOLATE COVERED PEAR or the SPICY PEAR CAKE. or CHOCOLATE AND PEAR CAKE.
FOR THE PASTRY:
300 grams of flour 00
150 grams of cold butter
100 grams caster sugar
a large pinch of salt
25 grams of unsweetened cocoa powder
2 egg yolks
vanilla Bourbon, to taste
a few tablespoons of milk if necessary
butter and flour for the cake Pan, to taste
FOR THE STUFFING:
400 grams of ricotta cheese
80 grams of powdered sugar
grated organic lemon zest
2 mature pear
a little lemon juice
For the pastry: put the flour on the work surface, sugar, Salt, vanilla and cold butter. Work with your fingertips until you get a dough with large crumbs. Add the egg yolks and knead until the dough is homogeneous. If necessary add a few tablespoons of milk.
If you want to make the two-tone tart, set aside a third of the dough and add the bitter cocoa powder to the rest. Knead until amalgamated, adding also in this case a little milk if necessary. If you just want to make a chocolate dough, you can add the bitter cocoa directly to the flour. Wrap each dough in plastic wrap and store them in the refrigerator for at least 2 hours.
For the filling of the tart: work the ricotta with granulated sugar and lemon zest. Peeling the peres, remove the core and cut them into small pieces, sprinkle with a little lemon juice and add them to the ricotta. Stir gently.
Assembling the cake: line the cake tin with the chocolate shortcrust pastry, pierce the bottom with a fork and pour the mixture of ricotta and pears. Cover the cake with the rest of the shortcrust pastry: you can make a weave following the VIDEO RECIPE and the Tutorial specific on weaves for tarts. You can also make simple strips as for the classic JAM TARTS or cover the whole cake with a disc of pastry as in the CHOCOLATE AND CHEESE TART.
Store the tart in the refrigerator. Preheat the oven to 180 degrees static, cook the tart at medium height for 35-40 minutes. Remove from oven and let cool completely before serving. You can also sprinkle the cake with a little icing sugar. Bon appétit!