Ricotta Pear Tart
Ricotta pear tart - Completely without flour comes this deliciously soft, sweet and creamy cake
Healthy, because
Even smarter
Nutritional values
The Italian fresh cheese Ricotta scores with valuable minerals; among others, it contains phosphorus and potassium. The latter plays a role in the transmission of nerve impulses and is therefore important for muscle contraction, heart function, and regulation of blood pressure. It also contains various essential vitamins such as vitamin A and different B vitamins.
Alternatively, the ricotta pear tart can also be prepared with other fruit. Whether summery with strawberries or cherries, or in winter with apples and cinnamon - the possibilities are endless so let your creativity run wild!
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 18 ozs Greek yogurt
- 3 ripe Pear (7-8 ounces)
- 6 Tbsps lemon juice
- 26 ozs Ricotta cheese
- 7 Tbsps whole cane sugar
- 2 ¼ ozs cornstarch
- 1 ½ tsps Vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp cinnamon
- 4 eggs
Kitchen utensils
Preparation steps
Place yogurt in a strainer lined with a fine cloth and let drain in the refrigerator for 4 hours.
Line a springform pan with baking paper. Peel and clean 1 pear, remove the core and cut the pear into pieces. Puree with 2 tablespoons lemon juice.
Thoroughly mix ricotta with drained yogurt, sugar, cornstarch, vanilla sugar, 1/2 tsp. cinnamon, 2 tbsp. lemon juice and pear puree. Gradually stir in the eggs. Pour the mixture into the mold and smooth it out.
Wash remaining pears, quarter, clean, remove core and cut pears into thin wedges. Immediately brush with remaining lemon juice to prevent them from turning brown. Spread slightly overlapping on the dough.
Bake the ricotta pear tart in a preheated oven at 150 °C / 300 °F for approx. 40 minutes. Leave to rest for approx. 30 minutes in the switched-off oven with the oven door partially open. Only then remove and allow to cool completely. Then refrigerate for 3 hours. Remove the ricotta pear tart from the mold and sprinkle with a little cinnamon.
