Italian Peach Ricotta Tart
Prep time: 20 mins | Bake time: 35–40 mins | Yield: 1 Tart (22–24cm)
Ingredients
The Dough:
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2 large eggs
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2 tsp vanilla sugar
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4 tbsp sugar
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2 cups all-purpose flour
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A pinch of salt
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2 tsp baking powder
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Zest of 1 lemon
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½ cup butter, softened
The Filling:
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2–3 canned peaches, diced or sliced
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1 egg
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2 cups milk
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3 tbsp sugar
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2 tbsp cornstarch (to thicken the custard)
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1 cup ricotta cheese (drained)
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Optional: Toasted almond flakes for the topping
Instructions
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Make the Crust: In a bowl, cream together the softened butter, sugar, and lemon zest. Whisk in the eggs one at a time. Sift in the flour, baking powder, and salt. Knead into a soft dough. Wrap in plastic and chill for 30 minutes.
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Prepare the Custard: In a saucepan, whisk together the egg, sugar, milk, and cornstarch. Cook over medium heat, stirring constantly until it thickens into a heavy cream. Remove from heat and whisk in the ricotta cheese until smooth.
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Assemble: Roll out 2/3 of the dough and line a greased tart pan, creating high edges. Pour in the ricotta custard and distribute the diced peaches evenly throughout the mixture.
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Top and Bake: Crumble the remaining dough over the top or sprinkle with almond flakes. Bake at 350°F (180°C) for 35–40 minutes until the crust is golden and the filling is set.
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Cool: Dust with powdered sugar before serving.