There is nothing more comforting than the scent of a freshly baked tart filling the kitchen. Today, we want to share a great pastry classic with a gluten-free twist: the Ricotta and Custard Tart.
This recipe is designed for those who don’t want to give up the crumbly texture of shortcrust pastry and the creaminess of a rich filling, all with a fresh touch of lemon. For this preparation, we chose the reliability of the Mamù Pentole tart mold, ideal for even baking that makes the pastry golden and perfectly crunchy.
Ingredients for your shopping list 🛒
For the gluten-free shortcrust pastry:
- 350g gluten-free flour (Schar Mix It! Universal or Mix Patisserie)
- 140g butter (room temperature)
- 140g sugar
- 2 eggs
- 1 pinch of baking powder
- 1 sachet of vanillin (or vanilla extract)
- Zest of 1 whole lemon
For the creamy filling:
- 200ml whole milk
- 100g sugar
- 2 egg yolks
- 30g cornstarch
- Zest of 1 lemon (for infusion)
- Juice of 1 squeezed lemon
- 1 sachet of vanillin
- 300g fresh ricotta (well-drained)
Step-by-step instructions 👩🍳
1) Prepare the Gluten-Free Pastry 🥣
In a large bowl, cream the sugar with the softened butter and lemon zest. Add the eggs, gluten-free flour, a pinch of baking powder, and vanillin. Knead vigorously until you get a smooth, homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour: resting is essential to make the gluten-free pastry easier to roll out.
2) Lemon Pastry Cream 🍋
In a saucepan, mix the sugar with the cornstarch and the two egg yolks. Slowly pour in the pre-heated (almost boiling) milk, adding the lemon zest for aroma. Cook over low heat, stirring constantly, until the cream becomes thick and velvety. Once ready, remove from heat and let it cool (first at room temperature, then in the fridge for an hour). Only when cold, stir in the lemon juice.
3) Ricotta and Cream Filling 🥛
In a bowl, whisk the ricotta until smooth and combine it with the cold pastry cream. Mix well until the filling is creamy and lump-free.
4) Assembly and Decoration 🥧
Take your Mamù tart mold. Roll out the pastry (save a small portion for decorations) and line the mold. Pour in all the ricotta and cream filling. Use the remaining pastry to create the classic strips and arrange them in a lattice pattern on the surface.
5) Baking and Final Result ⏲️
Bake in a ventilated oven at 180°C (350°F) for about 30 minutes. When the pastry is golden brown, remove from the oven and let it cool completely before removing it from the mold. Decorate with a generous dusting of powdered sugar.
Mamù Chef’s Tip ✨
To get a perfect tart, make sure the ricotta is very dry before adding it to the cream. Using a professional mold like the one from Mamù Pentole ensures that the base of the tart bakes perfectly even in the center, avoiding the "soggy" effect typical of filled cakes.
