Ricotta Tart with Kiwi

0
Average: 0 (0 votes)
(0 votes)
Ricotta Tart with Kiwi
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
1
For the pastry
150 grams Pastry flour
100 grams butter
1 egg
50 grams sugar
1 pinch salt
For the topping
2 Tbsps ground almonds
100 sugar
6 Kiwi
500 grams Ricotta cheese
150 grams Yogurt (0.1% fat)
1 organic lemon (Juiced and zested)
200 milliliters Whipped cream
1 packet whipped cream stabilizer
In addition
butter (for the pan)
dried Legume (for blind baking)
How healthy are the main ingredients?
Ricotta cheeseWhipped creamsugaralmondeggsalt

Preparation steps

1.

For the pastry: combine all ingredients and quickly knead to a smooth pastry. Wrap in plastic wrap and refrigerate for 30 minutes. 

2.

Butter tart pan. 

3.

Roll out pastry on a lightly floured surface and line tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Take out of the oven and remove beans and paper. Cool and sprinkle with almonds.

4.

For the topping: combine 400 ml (approximately 1 2/3 cup) of water with 2 tablespoons of sugar and bring to a boil. Peel kiwis, halve lengthwise and cut into slices. Place into a sieve and briefly blanch with hot sugar water. Drain well. Mix ricotta with remaining sugar, yogurt, lemon juice and zest until smooth  and add cream combined with a package of whipped cream. Spread half of mixture onto pastry and smooth. Arrange half of kiwi slices on top and spread with remaining cream mixture. Arrange remaining kiwi slices decoratively on top and refrigerate for about 30 minutes. Serve. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners