Ricotta and Saffron Tart
Procedure
Ingredients · Servings 12
- 500 g flour
- 250 g Butter
- 100 g Sugar plus 5 tablespoons
- Grated lemon zest
- Egg
- 375 g sheep or goat ricotta
- 40 g dark chocolate
- 30 g Candied orange peel
- Grated orange zest
- 0.5 sachet of saffron
- 1 teaspoon orange blossom water
Method · 1 h 30 min
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
- This recipe was born from some leftovers. I haven't changed it since because every time I make it, it's a huge success! Ricotta pairs deliciously...
Make a shortcrust pastry with the flour, butter, 2 eggs, 100g sugar, and the grated lemon zest. Let it rest for 30 minutes.
Pour 5 tablespoons of sugar into a bowl and blend it with the ricotta.
Add two eggs, the saffron and mix again.
Now add the orange zest, orange blossom, dark chocolate and candied orange peel.
Mix well.
Prepare a 24 cm tart pan. Roll out the pastry and place it in the pan, pricking all over with a fork.
Pour the ricotta cream inside and crumble some leftover shortcrust pastry on top. (Optional)
Place on the lower shelf of the oven at 180°C for about 40-50 minutes or until golden brown.
