Italian Pear And Ricotta Tart With Chocolate Chips
Delicious and easy to make, this pear and ricotta tart is the perfect Easter dessert but it's also a classic you can make anytime.
Equipment
- 1 chopping board
- 1 peeling knife
- 1 11 to 12 inch pie dish I used 2 smaller ones
- 1 large bowl
- 1 grater
- 1 fork
- 3 tablespoons
- cling foil or reusable alternative
- baking paper
Ingredients
- 300 gr Flour 00
- 150 gr table sugar I used coconut sugar.
- 1 sachet Paneangeli vanilla essence in powder (11 gr) You can use another brand but I really suggest this one.
- 1 lemon just the rind (yellow part)
- 1 medium egg
- 2 medium egg yolks
- 200 gr butter
- 500 gr ricotta cheese
- 4 medium pears Abate variety works fine.
- 2 handfuls chocolate chips or more if you prefer
Instructions
- Mix the flour, vanillina and sugar (only 100 grams) in your large bowl. Mix.
- Add the grated lemon peel. Mix again.
- Then add the beaten eggs and combine well.PS: You can mix the sugar and eggs in a separate bowl and then combine. It will probably give you a smoother pastry but I like a rustic result. The taste is as delicious.
- Add the butter into small pieces. Use a fork to work it into the dry ingredients. Then wash your hands and work the dough for a minute or two with your hands, until you obtain a ball of soft dough.
- Wrap the dough and refrigerate for at least 2 hours, the longer the better. You can leave it overnight, if you prefer, but not longer.
- When you are ready to make the pear and ricotta tart, transfer all the ricotta in a medium bowl and add 50 grams of sugar. Mix well.
- Wash and peel the pears, cut them into 4 quarters, remove the inside stem and seeds, and cut them into small cubes (about 1 cm or smaller).
- Add the pears to the ricotta and mix. You can add the chocolate chips now, so you don't forget to do it later like me, or you can do it later.
- Take the pear and ricotta tart dough you made out of the fridge, and cut slightly more than half. Roll it out on a floured surface using a rolling pin.Alternatively, you can do like me and use your hands to flatten it and stretch the dough onto the dish covered with baking paper.The difference is that the first option gives you a smoother thinner crust, and yields a larger pie. The second option is more rustic and the crust will result thicker.
- Either way, cover your tart dish with the dough, and take the latter up to the edges.
- Fill the tart with the pear and ricotta mix.
- If you haven't done it already, sprinkle the chocolate chips now, on top of the ricotta filling.
- Use the remaining dough to cut thin or thicker strips of dough and form a crostata crisscrossed shape on top of your pear and ricotta tart.
- Bake in a preheated oven for around 1 hr.Here's how I baked mine: first I baked them at 160 degrees Celsius for 35 minutes, using my oven's 4D hot air program. Then I finished baking them for another 20 to 25 minutes at 170 degrees Celsius, using my circulating grill program.The initial lower setting allowed the filling to harden and the dough to cook evenly without the top browning and burning, so much so that my chocolate at the top (I put it on the top at the end because I forgot to put it earlier) didn't burn at all.The result was a soft and crumbly pie.
- Once ready, take it out of the oven and out of the dish, leave to cool for at least 30 minutes on a baking rack, and serve.
- Optional: You can drizzle with one of our Balsamic Vinegars of Modena, either a classic one like Platinum & Gold, or a flavoured one like Orange.
Notes
If you take a smaller slice, and divide your pie into 8, the calories will drop to 500. That's not bad at all for a delicious Italian dessert.