I’ve had my tart pan for over a year now and this was the first time I had ever used it. I mean, I took off the wrapping and everything for this recipe. And I am so glad I did because it was so delicious!
I made this dessert for Easter Brunch at our church…but this is really such a delightful dessert for any occasion…like Mother’s Day??? What mom wouldn’t be stoked to have a dessert like this made specially for them, specifically by you?
The first thing you have to do when making a tart is make the crust. So I took my tart pan and got it greased down really well with some butter so the crust wouldn’t stick. Then to make the crust…in the food processor. This crust consisted of All purpose flour, sugar, salt, butter, egg yolk, vanilla extract and water. Combine the flour sugar, and salt. Add some some cold butter pieces and pulse till fine crumbs form. Add yolk, vanilla, and water. Pulse again, but in little quick burst until a dough forms. Be careful…I pulsed a little to much and my dough became very sticky and I found it very very hard to lay it down in my tart pan.
This is about what mine looked like and it took me a long time to get it spread out like this…but with a lot of patience, I got it done and into the fridge it went to chill…for 40 minutes.
After the shell chills, prick it with a fork a few times and stick it in your oven pre-heated at 375 for 20 minutes. Let the shell cook completely before adding the filling.
Now, you can’t have a White Ricotta Tart without Ricotta. So pick a brand you know and love…or whatever is on sale, and to the ricotta you’ll need; cream cheese, more sugar, salt, 3 egg whites, and 1 vanilla bean.