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Ricotta and alchermes tart

Ricotta and alchermes tart

Ricotta and alchermes tart recipe of 04-04-2020

There ricotta and alchermes tart is the one I was preparing a few days ago, when on Instagram I showed you the beautiful pink color and challenged you to recognize the secret ingredient to win a misyan kit ;-) It is actually a very normal tart with a delicate ricotta filling, flavored, in fact, with a little alchermes liqueur: the alcoholic part will evaporate during cooking, leaving however the typical aftertaste, in addition of course the characteristic pink color. If like me you are a lover of pink and want to amaze your guests by challenging them to guess the secret ingredient, try my recipe and let me know what you think :-)


How to make the ricotta and alchermes tart

Work the butter with sugar and salt until you get a cream, then add the lightly beaten eggs, finally add the flour and lemon peel and work until you get a homogeneous panetto.
Cover with cling film and let it rest for at least 2 hours.

Prepare the filling by working the ricotta well with sugar, alchermes and egg.

Take back the pastry, roll it out in a sheet not too thin and line the greased and floured mold, leveling the edges.

Fill the shortcrust pastry shell with the ricotta cream and, with the leftover shortcrust pastry, create strips or other decorations as you like.
Let it rest in the fridge for at least 30 minutes, then cook for about 40 minutes in a preheated convection oven at 180 ° C.

Let it cool well before serving your ricotta and alchermes tart.