Don’t miss out: Bake this irresistible berry and ricotta tart now

Do you need to hurry with berry baking? Usually, the season for these forest fruits lasts until September, but rumours already say it could be much shorter this year. So, don’t delay berry delicacies for later.

Delicacy - that’s undoubtedly what you can call this bake. Everything here tastes fantastic. It starts with the crumbly pastry. It requires good chilling, so it’s best to plan the tart preparation. Ideally, chill it for 24 hours in the fridge, and the absolute minimum is an hour. Butter and eggs must also be cold directly from the refrigerator. This way, the pastry will be crumbly in more than just name. This type of pastry also doesn’t like prolonged kneading. Just crumble the flour and butter into crumbs, add the remaining ingredients, and quickly knead it.

The second important element of this dessert is Italian cheese, in which the berries are embedded. In Italy, it’s often used for sweet pastries, but it hasn’t achieved the same popularity with us as mascarpone. It’s ricotta, which has a delicate, creamy taste and isn’t overly calorific. It originates from Sicily, where it’s traditionally made from buffalo milk whey and sheep milk whey. Both types have been included in the list of products with protected designation of origin.

Ricotta can be used in both desserts and savoury dishes. This soft, slightly sweet cheese is ideal for sauces because it has a creamy consistency. It’s also great for pizzas, pasta, salads, and fillings. In desserts, it also holds an important position. Just like our curd cheese, ricotta can be used for cheesecakes. However, as a filling for tarts combined with forest fruits, it will undoubtedly conquer your taste buds. Delicate, creamy ricotta with a strong berry accent is a fantastic dessert.

Ingredients:

For the crumbly pastry:

• 9 oz of flour
• 4 oz of cold butter
• a pinch of salt
• a tablespoon of sugar
• a small egg
• a tablespoon of cold water

Filling:

• 9 oz of ricotta cheese
• 2 small eggs
• a tablespoon of potato flour
• a tablespoon of vanilla sugar
• 2 tablespoons of sugar
• 4 oz of fresh or frozen berries

Preparation:

1. Start by preparing the crumbly pastry. Crumble the butter and flour into crumbs, add the remaining ingredients, and quickly knead the dough. Shape it into a ball and put it in the fridge for at least an hour.
2. Roll out the dough, place it in a tart tin and prick it with a fork. Line the tart with baking paper and fill it with beans, metal beads, or rice. This will ensure the edges don’t fall and the tart maintains its shape during baking.
3. Preheat the oven to 175°C and bake the tart for 15 minutes.
4. After 15 minutes, remove the paper and weights and bake for another 5 minutes until the pastry turns golden. Then, take it out of the oven and cool it.
5. Prepare the filling: blend the eggs with ricotta, vanilla sugar, sugar, and potato flour. Then add fresh berries and mix gently.
6. Spread the ricotta filling on the pre-baked crumbly pastry.
7. Bake the tart in the oven for 25 minutes at 200°C.