Ricotta and Sour Cherry Jam Tart

TÜRKÇE İÇİN TIKLAYIN "Ricotta and Vişne Reçelli Tart"
PER ITALIANO "Crostata di Ricotta e Amarene"

I got the recipe of this tart from our friend Romina. We were all invited to a lunch at her parents' home and she brought this beautiful tart. As soon as I heard she prepared it with our precious "Bimby" (this is how Thermomix is called in Italy) I asked for the recipe so that I could share it in the  blog. 

Romina is subscribed to the official magazine of Thermomix Italy which is called as Voi... Noi... Bimby. She is collecting the magazine itself and also the recipe cards which were given as a gift with every issue. This delicious recipe comes from one of those cards.

Ingredients for tart pastry:
Thinly peeled skin of 1 lemon (without the white)
80g sugar
300g flour
1 egg (60g)
1 egg yolk
130g butter, softened
1 tsp baking powder
1 tsp vanillin sugar

400g ricotta
100g sugar
2 egg yolks
70g Rum
100g strong espresso, room temperature
12 savoiardi (ladyfingers) biscuits
150g amarena cherry jam (sour cherry jam)

Additionally 50g sugar (to prepare icing sugar)


Tart Pastry:
  • Place sugar and lemon peel in TM Bowl. Powderize for 10 seconds on Speed 8.

  • Sift in flour and baking powder. Add butter and eggs. Knead for 20 seconds on Speed 5.

  • Wrap with plastic film and let it rest in the fridge for half an hour.
  • Cover a 26cm tart tin with baking paper. With 3/4 of the pastry cover the bottom and sides of tart tin. Keep the remaining pastry aside.

Filling and Decoration:
  • Combine Rum and espresso in a bowl. Dip each ladyfinger into espresso for only 5 seconds. (Letting the ladyfingers soak too long will cause them to fall apart). Place them over the tart base.

  • Spoon by spoon put jam over the ladyfingers and spread as much as possible.

  • For cheese filling mix ricotta, sugar and egg yolks for 15 seconds on Speed 2.

  • Spread evenly cheese mixture on the top.

  • Prepare strips with the remaining pastry and place them over the tart.

  • Bake in preheated oven at 180ºC for 40 - 45 minutes until golden brown.

  • Remove from the oven. Let it cool.

  • After cooled let it rest in refrigerator for 2 hours before you serve it.

  • In a clean and wiped TM Bowl put 50g of sugar and powderize for 10 seconds on Speed 10. Sprinkle over the tart right before you serve it. (There isn't icing sugar over the tart in the photos because I completely forgot about it! :)  )


The recipe for the cake in the background, Chocolate Covered Mint Cake, is coming soon...

Many thanks to Romina for the recipe.

Adapted with a few changes from the recipe called as Crostata di Nonna Paola which was on one of the recipe cards given by Voi... Noi... Bimby Magazine.

That day I had photographed also Romina's tart. She said it was the first time that she prepared the tart and made a small mistake. She spread first ricotta and then jam. It both looked and tasted great also that way in my opinion.

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