Sablé Tart with Ricotta and Red Currants
Ingredients
- 14 oz Red currants stemmed
- 3 Eggs
- 8.8 oz Ricotta
- 8.8 oz Powdered sugar
- 3.5 oz White almond paste
- 1 tbsp Natural liquid vanilla extract
- For the sablé crust :
- 1 Egg
- 4.4 oz Soft butter
- 8.8 oz Flour
- 4.4 oz Granulated sugar
- 1 pinch Salt
Instructions
- Mix the flour, sugar, salt, and egg. Add the butter in small pieces and knead until you obtain a homogeneous dough. Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (180°C). Roll out the dough and line a tart pan with it. Place parchment paper and baking weights on top. Bake for 10 minutes. Remove the weights and paper, and bake for another 10 minutes.
- Whisk the ricotta with 2 eggs and 1 egg yolk, the powdered sugar, almond paste, and vanilla. Whip the remaining egg white until stiff peaks form, and fold it into the ricotta mixture. Gently fold in 10.5 oz of red currants.
- Pour the mixture into the baked tart shell and bake for 25 minutes. Let it cool completely.
- Decorate with the remaining red currant clusters and dust with a light layer of powdered sugar.
Video
Notes
Sablé Tart with Ricotta and Red Currants
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Sablé Tart
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