There's nothing more comforting than the smell of a freshly baked tart filling the kitchen. Today we want to share a great pastry classic, reinvented gluten-free: the ricotta and pastry cream tart.
A recipe for anyone who doesn't want to give up crumbly shortcrust and a rich, creamy filling, with a fresh touch of lemon. For this bake we chose the reliability of Mamù's tart tin, ideal for even baking that leaves the pastry golden and just crisp enough.
Ingredients for your shopping list 🛒
For the gluten-free shortcrust:
- 350 g gluten-free flour (Schär Mix Dolci)
- 140 g butter (at room temperature)
- 140 g sugar
- 2 eggs
- 1 pinch of baking powder
- 1 sachet of vanillin
- Grated zest of 1 whole lemon
For the creamy filling:
- 200 ml whole milk
- 100 g sugar
- 2 egg yolks
- 30 g cornflour
- Zest of 1 lemon (for infusing)
- Juice of 1 lemon
- 1 sachet of vanillin
- 300 g fresh ricotta (well drained)
Step-by-step method 👩🍳
1) Make the gluten-free shortcrust 🥣
In a large bowl, work the sugar with the softened butter and lemon zest until it forms a dough. Add the eggs, gluten-free flour, pinch of baking powder and vanillin. Knead vigorously until smooth and even. Wrap it in cling film and leave it to rest in the fridge for about 1 hour: resting is essential to make gluten-free pastry easier to roll out.
2) Lemon pastry cream 🍋
In a saucepan, mix the sugar with the cornflour and the two egg yolks. Slowly pour in the previously heated (almost boiling) milk, adding the lemon zest for fragrance. Cook over low heat, stirring constantly, until the cream is thick and velvety. Once ready, take it off the heat and let it cool (first at room temperature, then in the fridge for about an hour). Only when it's cold, stir in the lemon juice.
3) The ricotta and cream filling 🥛
In a bowl, whisk the ricotta and fold it into the cooled pastry cream. Mix well until smooth and lump-free.
4) Assembly and decoration 🥧
Take your Mamù tart tin. Roll out the pastry (keeping a little aside for decoration) and line the tin. Pour in all the ricotta and cream filling. With the leftover pastry, cut the classic strips and arrange them in a lattice on top.
5) Baking and final result ⏲️
Bake in a fan oven at 180°C for about 30 minutes. When the pastry is nicely golden, take it out and let it cool completely before removing it from the tin. Finish with a generous dusting of icing sugar.
Mamù chef's tip ✨
For a perfect tart, make sure the ricotta is well drained before adding it to the cream. Using a professional tin like Mamù's ensures the base bakes through even in the centre, avoiding the “soggy” effect typical of filled cakes.
