Rhubarb Ricotta Tart
Recipe by: Claire Livia Lassam, co-owner & pastry chef, LIVIA Forno e Vino
Tart Dough:
¾ cup Butter, minimize into cubes, very chilly
1.5 cup Flour
Pinch Salt
Ice Water
Ricotta Filling:
3 Eggs
2 cups Ricotta
2 cups Complete milk
½ vanilla bean, or 1 tbsp Vanilla
1 cup White Sugar
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Poached Rhubarb
Reduce items 2 lbs Rhubarb
⅕ litres water
2 cups Sugar
1 tbsp Vanilla Extract or ½ Vanilla bean
End with pistachios, optionally available.
Preheat oven to 375F
Put flour onto a clear working floor.
Utilizing your fingers break aside the chilly butter into pea sized items.
Add a tablespoon of chilly water, tossing it via the flour combination.
Preserve going till the dough has the feel of cheese curds.
Gently fold the dough over on it’s self, constructing layers 4-6 occasions, stopping if it begins to offer resistance.
Roll dough out till it can overhang considerably over the perimeters of a 9 inch spherical tart pan.
Chill for 10 minutes within the fridge.
Pop a chunk of parchment on to the dough, and weigh with some dry beans.
Bake for 25 minutes, till barely baked.
In the meantime, combine collectively all of the elements for the filling with a whisk.
Pour into tart shelf, bake for 25 minutes or so, till it barely wiggles whenever you jiggle it.
Poached Rhubarb:
Carry the sugar, water, and vanilla as much as a simmer.
Gently place the rhubarb in and prepare dinner till practically comfortable, however not falling aside.
As soon as the tart is cooled, put the poached rhubarb on the tart in a fairly sample.
Sprinkly with pistachios, if utilizing.
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