Ricotta Tart with Lemon Zest and Candied Fruits

Ingredients

• Wheat Flour 0 oz
• Puff Pastry 15 oz
• Citrus Zest Mix 2 spoons
• Ricotta cheese 10 oz
• Mascarpone Cheese Unagrande 5 oz
• Candied fruits 5 oz
• Powdered Sugar 5 oz
• Chicken Egg 6 pieces

Step-by-Step Guide

Step 1

In a large bowl, combine the ricotta, mascarpone, candied fruits, and 100 g of powdered sugar. Add 5 egg yolks to the mixture (separated from the whites beforehand). Mix until the mixture is smooth with bits of candied fruit.

Step 2

In a large clean bowl, beat the egg whites. When they start to turn white, add the remaining powdered sugar and continue beating until stiff peaks form. Gently fold the egg whites into the mixture of ricotta and mascarpone using a large metal spoon.

Step 3

Roll out the puff pastry on a floured surface into a thin circle with a diameter of 25 cm. Carefully roll the pastry onto the rolling pin and transfer it to the baking pan. Spread the pastry evenly across the pan, pressing it gently against the bottom and sides. Run the rolling pin along the edges to trim off any excess pastry.

Step 4

Pour the cheese filling into the pastry shell.

Step 5

Whisk the remaining egg yolk with a fork and brush it over the edges of the tart. Bake in the oven for 30 minutes at 355°F — until the pastry is cooked through. The filling will set, but it should remain slightly jiggly in the center.

Step 6

Allow the tart to cool for a couple of hours. Before serving, sprinkle with lemon zest.