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Ricotta Tart with Pignoli

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Ricotta Tart with Pignoli

The perfect ricotta tart with pignoli recipe with a picture and simple step-by-step instructions.

  • 300 g Shortcrust
  • 50 g Pignoli
  • 3 El Orange jam
  • 500 g Ricotta
  • 4 pcs Eggs
  • 4 El Sugar
  • 1 Shot Grand Marnier
  • 2 El Creme fraiche Cheese
  • 1 El Strength
  1. Knead the pignoli (pine nuts) into the dough. Roll out between 2 pieces of foil or greaseproof paper.
  2. Pour into a greased tart pan. 15 minutes blind baking (top rail in oven 200 °)
  3. In the meantime, beat the egg yolks with sugar until creamy and firm. Mix in the ricotta creme fraiche, orange jam and liqueur. Put strength over it and work it in.
  4. 4 Beat egg whites into snow. Carefully apply.
  5. Fill in and bake for 40 minutes at about 180.
  6. Also tastes particularly good with ginger or begamot jam … not just for breakfast …
Dinner
European
ricotta tart with pignoli

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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