Rhubarb & Ricotta Tart if you’re hearing violins and Tony Bennett

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Rhubarb & Ricotta Tart – Crostata di Ricotta & Rabarbaro

Music: If This Is Love, Deana Carter. This tart, both sweet and tangy, makes me thing of new loves, taking walks going nowhere, hearing violins and Tony Bennett. I love it!


Sugar dough:

125 gr butter

60 gr powdered sugar

1 vanilla bean, seeds

1 egg

185 gr flour

2 gr baking powder

2 gr salt

Prepare the sugar dough as usual, then blind-bake in a 180° C oven for 20 minutes.


Poached rhubarb, drained (enough to cover the base)

2oo gr ricotta

25 gr butter, soften

25 gr sugar

1 tsp lemon zest

2 eggs

In a bowl, cream together the ricotta, the butter, the sugar and the lemon zest untill the mixture is smooth. Add the eggs, beating well after each one. Pour the drained, poached rhubarb into the crust and cover it with the ricotta mixture. Bake at 180° C for 35/40 minutes.


About thecookandtheguitarist

We're Gaia and Andrea and this is the place where we have fun pairing food with music. Gaia - The Cook - is a trained pastry chef and owns a candy shop in the centre of Florence, Italy. Andrea - The Guitarist - is a professional musician, teaches guitar and is a Beatles fanatic.
This entry was posted in Cakes, Cheese Cake, Fresh Fruit, Tarts. Bookmark the permalink.

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