This Italian Peach Ricotta Tart is a delightful blend of creamy ricotta, sweet peaches, and a buttery crust. Topped with almond flakes and dusted with powdered sugar, it’s a stunning dessert perfect for any occasion. With layers of flavor and texture, it’s a treat that’s sure to impress.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Dough:
- 2 large eggs
- 2 tsp vanilla sugar
- 4 tbsp sugar
- 2 cups all-purpose flour
- A pinch of salt
- 2 tsp baking powder
- Zest of 1 lemon
- ½ cup butter, softened
For the Filling:
- 2–3 canned peaches, sliced
- 1 egg
- 2 cups milk
- 3 tbsp sugar
- 3 tbsp starch (cornstarch or similar)
- 1 tbsp vanilla sugar
- 1 egg yolk
- 1 cup ricotta cheese
- 1 cup whipping cream
For the Topping:
- ½ cup almond flakes
- Powdered sugar (for dusting)
Directions
Prepare the Dough:
- Preheat the oven to 180°C (355°F). Grease and line a tart pan.
- In a large bowl, beat the eggs, vanilla sugar, and sugar until creamy.
- Add the flour, salt, baking powder, and lemon zest. Mix well.
- Incorporate the softened butter and knead until a smooth dough forms.
- Roll out the dough and press it into the prepared tart pan, ensuring it covers the base and sides evenly.
Prepare the Custard Filling:
- In a saucepan, whisk together the egg, milk, sugar, starch, and vanilla sugar.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and let cool slightly. Stir in the egg yolk for added richness.
Assemble the Tart:
- Spread the custard filling over the prepared dough.
- Arrange the peach slices decoratively on top of the custard.
Bake the Tart:
- Bake in the preheated oven for 35-40 minutes or until the edges are golden and the filling is set.
- Allow the tart to cool completely before proceeding.
Prepare the Ricotta Cream:
- In a mixing bowl, whip the ricotta cheese and whipping cream together until smooth and fluffy.
- Spread the ricotta mixture over the cooled tart.
Finish with Toppings:
- Sprinkle almond flakes evenly over the ricotta layer.
- Dust generously with powdered sugar for a classic finish.
Serve:
Slice the tart into wedges and serve chilled.
5 Serving Suggestions
- Serve with a dollop of freshly whipped cream.
- Pair with a scoop of vanilla gelato.
- Drizzle with a touch of honey or caramel sauce.
- Serve with a side of fresh berries for added color and flavor.
- Enjoy alongside a cup of espresso or cappuccino.
Cooking Tips
- For a firmer crust, chill the dough in the fridge for 30 minutes before rolling it out.
- Use fresh peaches when in season for a brighter, juicier flavor.
- Whip the ricotta cream just before spreading to maintain its airy texture.
- Lightly toast almond flakes before sprinkling for extra nuttiness.
- Store the tart in the fridge to keep the custard and cream layers set.
Nutritional Benefits
- Peaches provide vitamin C and dietary fiber.
- Ricotta is a good source of calcium and protein.
- Almond flakes offer healthy fats and vitamin E.
Dietary Information
- This recipe contains dairy, eggs, and gluten.
- Not suitable for vegan or gluten-free diets unless adapted.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 7g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 2g
- Sugar: 20g
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended due to the custard and cream layers.
Why You’ll Love This Recipe
- Combines buttery, flaky crust with creamy and fruity layers.
- Perfectly balanced with sweetness, tartness, and nuttiness.
- A show-stopping dessert for celebrations or simple family dinners.
- Easy to customize with seasonal fruits or toppings.
Conclusion
This Italian Peach Ricotta Tart is a masterpiece of textures and flavors. From the buttery crust to the creamy filling and juicy peaches, every bite is pure bliss. Perfect for making special moments even sweeter, this tart will undoubtedly become a favorite in your dessert repertoire.
Frequently Asked Questions
- Can I use fresh peaches instead of canned?
Yes, fresh peaches work beautifully. Just peel and slice them before use. - Can I make the tart dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours. - What if I don’t have ricotta cheese?
Mascarpone or cream cheese can be used as substitutes. - Can I use a store-bought crust?
Absolutely, a store-bought crust can save time. - How do I prevent the custard from curdling?
Cook it over low to medium heat and stir constantly to avoid overheating. - Can I skip the almond flakes?
Yes, you can leave them out or replace them with chopped nuts. - How do I keep the crust from becoming soggy?
Bake the crust partially (blind bake) before adding the filling. - Can I use vanilla extract instead of vanilla sugar?
Yes, 1 teaspoon of vanilla extract works as a substitute. - What size tart pan should I use?
A 9-inch tart pan is ideal for this recipe. - Can I serve this tart warm?
It’s best served chilled, but you can enjoy it slightly warm if preferred.