Ricotta Tart with Candied Fruits

Name: Ricotta Tart with Candied Fruits - Suzana I.
Ingredients: 200 g biscuits; 60 g butter; 500 g well; drained ricotta; 4 eggs; 150 g sugar; a pinch of salt; 2 tablespoons of very cold water; 6 tablespoons of flour; 100 g candied pineapple; 50 g raisins; lemon zest to taste; vanilla essence; a pinch of salt.

Desert - Ricotta Tart with Candied Fruits by Suzana I. - Recipia

Candied pineapple is a fantastic ingredient that adds a touch of sweetness and flavor to sweet dishes. We start by cutting the candied pineapple into small pieces, each according to personal preferences, so that it perfectly integrates into our cream. Now, let’s focus on the creamy and airy aspect of the preparation. We separate the egg whites from the yolks, an essential step to achieve a fluffy texture. The egg whites are whipped with a pinch of salt; the salt helps stabilize the foam. Once they have been well mixed and have started to form bubbles, we gradually add a tablespoon of very cold water. This cold water will help maintain the consistency and air in the egg whites. We continue to mix for another 2 minutes. Then, we start adding the 4 tablespoons of sugar from the total of 150 grams, one tablespoon at a time, until we obtain a firm, glossy, and well-aerated meringue. In parallel, we take care of the yolks, which we mix with the remaining sugar until they become a light-colored cream with increased volume. It is important to achieve as airy a mixture as possible to contribute to the final texture of the preparation. Once the yolks have reached the desired consistency, we add well-drained ricotta, candied fruits, flour, grated lemon zest, and vanilla essence. We carefully mix until homogeneous, being careful not to leave lumps. The next step is to incorporate the whipped egg whites, using a spatula and gently mixing from the bottom up. This process needs to be delicate so as not to lose the air in the mixture. Once we have obtained a homogeneous cream, we take care of the base of the cake. We grease the walls of a round pan with a diameter of 24 cm with a little butter. The biscuits are crushed into small pieces and mixed with the cold butter cut into cubes. I opted for Coconitos biscuits, which provide a delicious coconut flavor, but you can also use digestive or plain biscuits. The resulting mixture is spread evenly on the bottom of the pan, forming a compact layer. Over this biscuit base, we pour the ricotta cream. Now, it’s time to bake the cake. We place it in the preheated oven at 170°C for 55 minutes. It is important to monitor the cake, as the baking time may vary depending on the oven. When the cake is baked, it will have a slight crack on the surface and will take on a pleasant brown hue. After baking, we let the cake cool in the slightly open oven, which will help stabilize the texture. Once it has cooled, we remove the cake onto a platter and sprinkle it with vanilla sugar for an elegant appearance. This ricotta and candied pineapple cake is perfect for serving at special events or simply to enjoy a delicious sweetness with family.