Pistachio ricotta tart with salted caramel
Strube Efrat
Time of realization: 1 30 hours and minutes
Degree of difficulty (from 1 to 5):
Ingredients for a 28 cm Ø mold
for the pastry
70 g of soft butter
40 g of icing sugar
1 g salt
half a vanilla bean
2 yolks
30 g of almond flour
100 g of multi-grain flour
60 g “00” flour
1 g of baking powder
15 g of bitter cocoa
for the filling
750 g of soft and sifted ricotta
100 g of fresh cream
1 tablespoon of pure pistachio paste
180 g of sugar
1 egg
a pinch of salt
for the salted caramel
150 g of granulated sugar
1 spoon of lemon juice
75 ml of liquid cream
40 g of salted butter
Method
for the caramel:
Put the sugar and lemon juice in a thick-bottomed saucepan. Cook until the sugar melts and takes on a caramel color.
When ready, add the hot liquid cream, paying attention to any splashes.
Off the heat, add the butter, mix well, cover it and let it cool.
for the pastry
In the bowl of the planetary mixer, work the butter with the sugar, salt and vanilla until you get a cream, add the egg, flour, yeast and cocoa, mix everything for about 2 minutes or until you get a homogeneous compound.
Collect the dough on a sheet of cling film, form a square / rectangle, flatten and seal well. Transfer the dough to the fridge for 2-3 hours or even overnight.
for the filling
Sift the ricotta, add the sugar, the egg, the salt, the pistachio paste, the vanilla and the cream, with the help of a whisk, mix everything until you get a fluid cream without lumps.
Place the pastry between two sheets of parchment paper and roll it out to about 1 cm thick.
Grease a springform pan, transfer the pastry with all the baking paper, line the bottom and about 2 cm of the edge.
Pour the ricotta cream into the pastry shell and bake at 150 ° C in a preheated oven for about 55-60 minutes or until, by shaking the mold, the center is firm but not dry.
Remove from the oven, leave to cool before unmolding and decorate with salted caramel.
NOTE:
it is advisable to prepare this dessert at least a day in advance and keep it in the fridge and garnish when serving
based on 1 Review (s)
