Ricotta and Wheat Tart Recipe

In our home, baking is more than just following recipes; it’s about creating moments. And this Ricotta and Wheat Tart? It’s a moment-maker, through and through. From the first time I pulled this golden beauty from the oven, its warm, inviting aroma filling the kitchen, it was an instant hit. My family, usually a tough crowd to please when it comes to desserts that aren’t overly sugary, devoured it. The subtle sweetness of the ricotta, the wholesome nutty flavor of the wheat crust, and that hint of lemon zest – it’s a symphony of flavors that’s both comforting and sophisticated. Whether it’s a lazy Sunday brunch or a simple weeknight treat, this tart has become our go-to. It’s wonderfully easy to prepare, surprisingly light, and always disappears in minutes. Trust me, once you try this, it will become a cherished part of your recipe repertoire too!

Ingredients

This Ricotta and Wheat Tart recipe uses simple, wholesome ingredients that come together to create a truly delightful dessert. Here’s what you’ll need:

• Whole Wheat Flour: Forms the base of our nutritious and flavorful crust, providing a nutty taste and satisfying texture.
• All-Purpose Flour: Balances the whole wheat flour, ensuring the crust is tender and not too dense, contributing to the perfect flaky texture.
• Cold Unsalted Butter: Essential for creating a flaky and tender crust. The cold butter creates steam pockets as it melts during baking, resulting in layers of deliciousness.
• Granulated Sugar: Adds a touch of sweetness to both the crust and the filling, balancing the richness of the ricotta and the tang of lemon.
• Salt: Enhances the flavors of all the ingredients, especially the butter and wheat, and balances the sweetness.
• Ice Water: Keeps the butter cold and helps to bring the dough together without overworking it, crucial for a tender crust.
• Full-Fat Ricotta Cheese: The star of the filling! Provides a creamy, slightly sweet, and wonderfully rich base. Full-fat ricotta is recommended for the best flavor and texture.
• Large Eggs: Bind the filling ingredients together, adding richness and structure to the tart.
• Lemon Zest: Adds a bright, citrusy note that cuts through the richness of the ricotta and elevates the overall flavor profile.
• Vanilla Extract: Enhances the sweetness and adds a warm, aromatic depth to the filling.
• Powdered Sugar (optional): For dusting the finished tart, adding a touch of sweetness and visual appeal.

Instructions

Creating this Ricotta and Wheat Tart is easier than you might think. Follow these step-by-step instructions for a perfect result every time:

1. Prepare the Wheat Crust: In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, and salt.
2. Incorporate the Butter: Cut the cold unsalted butter into small cubes. Add the cold butter to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process is crucial for creating a flaky crust.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Continue adding ice water until the dough just comes together and forms a shaggy mass. Be careful not to add too much water; you want the dough to be moist but not sticky.
4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc. Wrap the dough disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking, and it also firms up the butter, contributing to flakiness.
5. Preheat Oven and Prepare Tart Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, approximately 1/8-inch thick. Work quickly to keep the dough cold. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes.
7. Line the Tart Pan: Carefully transfer the rolled-out dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim off any excess dough hanging over the edge by rolling the rolling pin over the top edge of the pan or using a knife. Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up during pre-baking.
8. Pre-bake the Crust (Blind Bake): Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 20 minutes. Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown. Pre-baking the crust ensures it’s crisp and prevents a soggy bottom. Let the crust cool slightly while you prepare the filling.
9. Prepare the Ricotta Filling: In a medium bowl, combine the full-fat ricotta cheese, sugar, eggs, lemon zest, and vanilla extract. Mix until smooth and creamy. Be careful not to overmix, as this can make the filling too thin.
10. Pour Filling into Crust: Pour the ricotta filling into the pre-baked tart crust, spreading it evenly.
11. Bake the Tart: Bake in the preheated oven for 30-40 minutes, or until the filling is set and lightly golden brown on top. The center should be just slightly jiggly but not liquid.
12. Cool and Serve: Remove the tart from the oven and let it cool completely in the tart pan on a wire rack. Cooling allows the filling to set completely and the flavors to meld. Once cooled, carefully remove the tart from the tart pan. Dust with powdered sugar, if desired, before serving.

Nutrition Facts

This Ricotta and Wheat Tart offers a delightful balance of flavor and wholesome ingredients. Here’s an approximate nutritional breakdown per serving (based on 8 servings):

• Servings: 8
• Calories per serving: Approximately 350-400 kcal
• Fat: 20-25g

Please note: Nutrition facts are estimates and can vary based on specific ingredients used and serving size. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients.

Preparation Time

This recipe requires a bit of planning, but the hands-on time is surprisingly manageable.

• Prep Time: 45 minutes (includes dough making and filling prep)
• Chill Time: 1-2 hours (for the dough)
• Bake Time: 40-55 minutes (crust and tart baking)
• Total Time: Approximately 2 hours 25 minutes – 3 hours 10 minutes

While the total time might seem lengthy, much of it is hands-off chilling and baking time. The active preparation is quite straightforward, making this tart achievable for bakers of all skill levels.

How to Serve

The versatility of this Ricotta and Wheat Tart makes it perfect for various occasions. Here are some delightful ways to serve it:

• Warm or Cold: Enjoy it slightly warm right out of the oven for a comforting treat, or let it cool completely and serve chilled for a refreshing dessert, especially in warmer months.
• Dust with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and sweetness.
• Fresh Fruit: Serve slices alongside fresh berries like strawberries, raspberries, or blueberries. Sliced peaches or figs also complement the ricotta beautifully.
• Honey Drizzle: A light drizzle of honey, especially lavender or wildflower honey, enhances the natural sweetness and adds a floral note.
• Citrus Glaze: For an extra zing, consider a light lemon or orange glaze drizzled over the cooled tart.
• With Coffee or Tea: Pair it with a cup of hot coffee or tea for a perfect afternoon treat or dessert after dinner.
• Brunch or Dessert: This tart is equally wonderful as part of a brunch spread or as a standalone dessert.
• Wine Pairing: For a sophisticated touch, serve with a light-bodied dessert wine like Moscato d’Asti or a crisp white wine like Pinot Grigio.

Additional Tips for the Perfect Ricotta and Wheat Tart

To ensure your Ricotta and Wheat Tart is a resounding success, keep these helpful tips in mind:

1. Use Cold Butter and Ice Water: Cold ingredients are key for a flaky crust. Make sure your butter is very cold and use ice water to bring the dough together. This prevents the butter from melting into the flour and creates steam pockets for flakiness.
2. Don’t Overwork the Dough: Overworking the dough develops gluten, which can result in a tough crust. Mix the dough just until it comes together, and handle it gently.
3. Chill the Dough Properly: Chilling the dough is crucial for two reasons: it relaxes the gluten, making it easier to roll, and it firms up the butter, which is essential for flakiness. Don’t skip the chilling step!
4. Blind Bake for a Crisp Crust: Pre-baking the crust (blind baking) prevents a soggy bottom, especially with a moist filling like ricotta. Use pie weights or dried beans to weigh down the parchment paper and ensure the crust bakes evenly.
5. Use Full-Fat Ricotta: For the richest flavor and creamiest texture, use full-fat ricotta cheese. Part-skim ricotta can be drier and less flavorful.
6. Zest the Lemon Finely: Use a microplane or fine grater to zest the lemon. Avoid grating the white pith, which can be bitter. Only the yellow zest provides the bright citrusy flavor.
7. Don’t Overbake the Filling: Bake the tart until the filling is set but still slightly jiggly in the center. It will continue to set as it cools. Overbaking can make the filling dry.
8. Let it Cool Completely: Resist the temptation to slice into the tart while it’s still warm. Cooling allows the filling to set properly and the flavors to fully develop. Plus, a cooled tart is easier to slice cleanly.

Frequently Asked Questions (FAQs)

Got questions about making Ricotta and Wheat Tart? Here are answers to some common queries:

Q1: Can I use regular all-purpose flour instead of whole wheat flour?
A: Yes, you can substitute all-purpose flour entirely if you prefer a less nutty flavor. However, the whole wheat flour adds a lovely depth of flavor and nutritional value. For a slightly less intense wheat flavor, you could also use half whole wheat and half all-purpose flour.

Q2: Can I use part-skim ricotta cheese?
A: While you can use part-skim ricotta, full-fat ricotta is highly recommended for the best flavor and creamy texture. Part-skim ricotta can be drier and may result in a slightly less rich filling. If using part-skim, you might consider adding a tablespoon of heavy cream to the filling for extra moisture.

Q3: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 15-20 minutes before rolling it out to soften slightly. You can also freeze the dough for up to a month. Thaw it in the refrigerator overnight before using.

Q4: Can I add fruit to the filling?
A: Yes, you can customize the filling by adding fruit. Berries like blueberries, raspberries, or sliced strawberries are excellent additions. You can also add sliced peaches, apricots, or even chocolate chips. Gently fold the fruit into the ricotta filling before pouring it into the crust.

Q5: My crust is shrinking during baking. What am I doing wrong?
A: Crust shrinkage is often due to gluten development and not chilling the dough enough. Make sure you don’t overwork the dough, chill it for at least an hour (preferably two), and ensure your oven is at the correct temperature. Blind baking with pie weights also helps prevent shrinkage.

Q6: How do I store leftover Ricotta and Wheat Tart?
A: Store leftover tart in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed cold or at room temperature. You can also gently warm individual slices in a low oven or microwave if desired, but be careful not to overheat it.

Q7: Can I freeze the baked Ricotta and Wheat Tart?
A: Yes, you can freeze the baked tart. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight before serving. The texture of the crust might be slightly less crisp after freezing and thawing.

Q8: What if my ricotta filling is too runny?
A: If your ricotta filling seems too runny, it could be due to excess moisture in the ricotta or overmixing. Ensure you are using full-fat ricotta and avoid overmixing the filling. If it’s still too runny, you can try adding a tablespoon of cornstarch or all-purpose flour to the filling to help thicken it.

Enjoy the process of making this delightful Ricotta and Wheat Tart, and even more, enjoy sharing it with your loved ones! It’s a recipe that truly brings simple joys to the table.

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