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!
125 gr butter
60 gr powdered sugar
1 vanilla bean, seeds
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
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.