Pear And Ricotta Tart From Puglia

Sweet Pear And Ricotta Tart From Puglia

This dessert is born from combining a few baking staples together with creamy ricotta, sweet pear, and decadent chocolate. The result is a subtly rich filling, encapsulated within a buttery, crumbly crust. Not only does it make a fantastic Easter treat, but it’s also a versatile classic that can brighten up any occasion.

Why Pear And Ricotta Is So Popular In Italy?

The popularity of pear and ricotta in Italy lies in its traditional roots, the perfect blend of delicate sweetness, and versatility in terms of adjusting the sugar level to suit every palate.

Ricotta, with its mild and creamy essence, beautifully complements the sweetness brought by the pears, creating a harmonious balance in taste. This classic duo can be enhanced even further by introducing chocolate, adding a rich and decadent dimension to the mix.

This flavour combination is a classic of the Neapolitan sfogliatella pastry, a breakfast delight which originated in Naples in the 17th century, and it’s now popular throughout Italy.

The Origins Of The Pear & Ricotta Pairing In Italy

The Ricotta and Pear Tart is unquestionably one of the most replicated and crafted desserts in history. The recipe was created in 1997 by Sal De Riso in the town of Minori.

Having received a crate of pears from Agerola, the master pastry chef pondered how he could use them. Evaluating the ingredients at his disposal, he decided to combine the pears, diced into cubes, with Tremonti ricotta, whipped until creamy, and spread the resulting cream on a biscuit made with Giffoni hazelnuts.

The dessert he crafted was a tremendous success, transforming Sal De Riso into a true celebrity of the Amalfi Coast.

If you want to elevate this sweet ricotta tart make sure to try a slice with a drizzle of a classic Balsamic Vinegar of Modena, like this Platinum or this Gold.

Other Italian Dessert Recipes

Here are some delicious ones to try: