Springtime Rhubarb Ricotta Tart
This fresh tart with the delicious rhubarb topping will tantalize your taste buds!!
Servings: 10
Ingredients
For the Tart Dough
- 1½ cups cake and pastry flour, plus more for rolling can use all-purpose flour
- ½ cup ground flax seed can use ground almonds/almond flour
- 2 tablespoons wheat germ or flax meal
- ⅓ cup icing sugar
- 1 medium lemon or lime, zested
- Pinch kosher salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
For the Filling
- ¼ cup cream cheese
- ¼ cup granulated sugar
- 1¾ cups ricotta
- 2 large eggs
- pinch salt
For Topping
- 1 pound rhubarb, diced
- 1/2 cup sugar
- 1 vanilla bean, split and scraped you can sub in 2 tsp vanilla extract.
- 1/4 cup strawberry jam, optional (this makes it a touch more sweet)
Instructions
- To make the tart shell, place flour, flax and wheat germ in a food processor with the blade attachment; process about 1 minute. Add the sugar, the zest and the salt and pulse to combine.
- Add butter and pulse again until coarse. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
- When ready to bake the tart, roll the dough out on a floured board to fit a 9-inch tart pan. Place the dough into the pan, poke the bottom with a fork.
- Heat oven to 325 degrees. Line the tart shell with parchment and fill with baking weights (if you don't have these, you can use uncooked rice or dried beans). Bake for 20 minutes, then carefully remove the parchment and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
- Meanwhile make the filling: In the bowl of an electric mixer, combine cream cheese and sugar. Beat mixture until light and fluffy, about 2 minutes and then add ricotta, eggs and salt and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
- Bake tart for 30-45 minutes, or until filling is just set in the center (a little wobble in the centre is good). Let cool at room temperature on a wire rack.
- Meanwhile, prepare the rhubarb topping; simmer the diced rhubarb with a bit of water (if you are using frozen rhubarb and it is defrosted, simply use the water that come the the frozen rhubarb), ½ cup sugar and 1 vanilla bean (add the paste from the inside of the bean - tuck the bean pod into a container of sugar and it will become vanilla sugar in a few weeks) - if you're using the jam, you can add it now!! When the sugar dissolves and rhubarb is tender, about 5 to 7 minutes, remove from the heat. Let cool before spooning compote over the tart.
- Cool to room temperature and serve with ice cream or whipped cream.