Fast Guide to Producing Perfect Ricotta & Jam Tart
Hoping to eat Ricotta & Jam Tart a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with clear instructions on producing a Ricotta & Jam Tart like a famous chef made.
We hope you got insight from reading it, now let's go back to ricotta & jam tart recipe. You can have ricotta & jam tart using 16 ingredients and 7 steps. Here is how you achieve that.
To prepare an unforgettable Ricotta & Jam Tart, below are the ingridients required:
- Get of <Shortcrust Pastry>.
- Take 125 g of Butter *softened.
- Take 1/4 cup of Caster Sugar.
- Use 1 of Egg.
- Use 1 teaspoon of Vanilla Extract.
- Get 1 of & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large.
- Take of *Find my ‘Basic Shortcrust Pastry‘ recipe & ‘Easiest Sweet Shortcrust Pastry’ recipe.
- Use of <Filling>.
- Take 250 g of Ricotta *at room temperature.
- Prepare 125 g of Cream Cheese *at room temperature.
- You need 1/4 cup of Caster Sugar.
- Prepare 1 of Egg *at room temperature.
- You need 2-3 teaspoons of Lemon Juice.
- Prepare 1 tablespoon of Plain Flour OR Corn Starch.
- Get of Jam of your choice *Today I used Strawberry Jam.
- Prepare of Powdered Sugar for dusting.
After preparing the components, next you are ready to make your appetizing Ricotta & Jam Tart by following the instructions below:
- Beat softened Butter and Sugar until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and gently mix to combine, bring the mixture together, and shape into a disc. Wrap in plastic and refrigerate for 20 to 30 minutes to firm up..
- Roll the dough to 4-5mm thickness and transfer to a pie dish. Trim off the extra dough. *Tips: You can spread the dough in the pie dish, bit by bit, by your hands. Make sure it is all same thickness..
- Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg, Lemon Juice and Plain Flour (OR Corn Starch), and mix well. This mixture should be at room temperature or slightly warm..
- Spread Jam on the Pastry, and spread the Ricotta mixture evenly..
- With the remaining dough, make thin strips to create a lattice finish. You may wish to weave the strips properly, but I usually don’t bother..
- Bake in pre-heated oven at 180° for 40 minutes or until golden..
- Cool completely. Dust with Powdered Sugar..
Try it in these A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier. When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.
Recipe : Ricotta & Jam Tart
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