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Ingredients
Ricotta Tart with Kiwi
- 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
For the pastry: combine all ingredients and quickly knead to a smooth pastry. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter tart pan.
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.
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.