Fruit tart

Name: Fruit tart
Ingredients: Base: 125 g flour; 125 g sugar; 125 g butter; 100 g chocolate; 2 eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; vanilla. Ingredients for the filling: 150 g ricotta; 1 tablespoon honey; grated zest of one grapefruit; 1 packet gelatin (Dr. Oetker); fruits.

Dessert - Fruit tart by Anghelina F. - Recipia

On a very hot summer day, I made this ricotta cheese and fruit tart without cranking up the oven too much. The recipe is quick and refreshing, especially when you don't feel like making complicated desserts but still want something fresh. It seemed fitting for the start of the warm season when more and more fruits are coming into season. The cream is simple, made with ricotta, honey, and grapefruit zest, while the base has chocolate. It's a tart that poses no challenges and can be improvised based on what you have at home. Quick Info Total time: about 2 hours (including cooling and chilling) Preparation time: 20-30 minutes Baking time: 15-20 minutes (on low heat) Servings: 8-10 Difficulty: easy Recipe type: refreshing dessert, suitable for summer Ingredients Base: 125 g flour 125 g sugar 125 g butter 100 g chocolate (chopped into small pieces or chips) 2 eggs 1 teaspoon baking powder 1/2 teaspoon baking soda vanilla (extract or vanilla sugar) Filling: 150 g ricotta 1 tablespoon honey zest of 1 grapefruit Topping: 1 packet gelatin (Dr. Oetker) fresh fruits (nectarines, blackberries, grapes – or whatever you have on hand) Instructions 1. Preheat the oven to low heat (about 160°C). 2. In a large bowl, combine the flour, sugar, butter (at room temperature), eggs, baking powder, baking soda, and vanilla. 3. Mix the ingredients until you obtain a smooth dough, without overmixing. 4. Chop the chocolate into small pieces (or use chips) and sprinkle them over the dough. 5. Prepare a round baking pan lined with parchment paper. Leave the edges of the paper higher to prevent any overflow. 6. Pour the dough into the pan, level it, and bake the base for 15-20 minutes on low heat. Check it occasionally – the base should be baked but not dry. 7. Remove the base from the oven and transfer it to a wire rack to cool completely. 8. In a separate bowl, combine the honey and grapefruit zest. Mix, then add the ricotta and stir until the cream is smooth. 9. Wash the fruits and let them drain. If using larger fruits (like nectarines), slice them thinly. Blackberries and grapes can be left whole. 10. Once the base has cooled, spread the ricotta cream evenly over it. 11. Arrange the fruits as you like. It doesn't have to be perfect; the important thing is to distribute them evenly. 12. Prepare the gelatin according to the instructions on the packet. Pour it over the tart while it's still liquid, covering the fruits and cream. 13. Allow the tart to cool at room temperature, then refrigerate for at least 1 hour for the gelatin to set. Why I make this recipe often It's quick, has no complicated steps, and doesn't keep you in the kitchen for long. The chocolate base is dense but not heavy, and the combination of ricotta with fruits and a touch of honey is light and refreshing. It can be adapted based on the fruits you have. If you slice it and refrigerate it, it holds up well until the next day. Tips and Variations Tips Let the base cool completely before adding the cream; otherwise, it will melt. Use parchment paper with high edges – if you don't have any, you can raise the edges with a bit of foil. If you want a level base, make sure to smooth it out well before baking. Substitutions Ricotta can be replaced with very fine cottage cheese or mascarpone, but the taste and texture will change slightly. The fruits are up to you – any seasonal fruit works, except for very watery ones like watermelon. You can also use milk chocolate instead of dark chocolate. Variations If you prefer a tangier flavor, you can add a bit of lemon juice to the cream. The gelatin can be omitted if you don't want to cover the fruits – the tart will be more rustic but should be eaten more quickly. You can also sprinkle a bit of powdered sugar over the fruits instead of using gelatin, but it won't hold the fruits as well. Serving Ideas It's best cut after it has been chilled for at least an hour. It can be served plain or with a bit of whipped cream (if you want something extra). It's also great in the morning alongside coffee, not just as a dessert. Frequently Asked Questions Can I make the base in advance? Yes, you can bake the base a day ahead and keep it covered at room temperature. Don't add the cream until you're ready to serve. Can I use just one type of fruit? Yes, if you only have one type of fruit, that's fine. I recommend choosing ones with firmer flesh so they don't release too much water. What if I don't have ricotta? You can try using well-drained and mashed cottage cheese or mascarpone. The texture will be slightly denser and the flavor richer. Is gelatin necessary? No, but without it, the fruits won't hold together as well on the tart. If you don't mind a less polished look and the tart will be eaten quickly, you can skip the gelatin step. Nutritional Values Approximately, a slice (1/10 of the tart) has about 260-290 kcal, with 14-16 g of fat, 32-35 g of carbohydrates, and 4-5 g of protein, depending on the type of chocolate and fruits used. These are just approximate values, as they can vary quite a bit based on the fruits and brands used. Storage and Reheating The tart can be stored in the refrigerator, covered, for up to 2 days. The gelatin keeps the fruits in place. The base will become a bit more moist from the cream and fruits, but it won't spoil quickly. It is not reheated; it is served cold only. I do not recommend freezing or storing it for longer.

Fruit tart

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