Ricotta Tart with Pistachios and Lemon Zest
Baking and Desserts • Italian
Description
Ricotta Tart with Pistachios and Lemon Zest
Ingredients
- Wheat Flour 5 oz
- Egg white 1 piece
- Powdered Sugar 0 oz
- Butter 5 oz
- Lemon 1 piece
- Liquid dark chocolate 0 oz
- Ricotta cheese 5 oz
- Brandy 0 oz
- Pistachios 0 oz
- White Beans 1 piece
- Sugar 0 oz
Step-by-Step Guide
Step 1
Zest half of the lemon, squeeze the juice from half of the lemon, split the vanilla bean lengthwise and scrape out the seeds; toast the nuts for 30 seconds over high heat.
Step 2
Separate the yolk from the white, mix the yolk with the butter, sugar, and lemon zest, and beat until smooth.
Step 3
Add the flour, lemon juice to the mixture, and knead the dough; wrap the dough in plastic wrap and refrigerate for 10 minutes.
Step 4
Melt the chocolate in a double boiler.
Step 5
Add the nuts, ricotta, brandy, 2/3 of the powdered sugar, and vanilla seeds to the bowl with the chocolate, and mix thoroughly.
Step 6
Line the bottom of the tart pan with parchment paper, spread the dough in the pan, prick the dough with a fork, add the filling, and bake in a preheated oven at 355°F for 25 minutes.
Step 7
Serve dusted with powdered sugar.
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