Sablé Tart with Ricotta and Red Currants
Sablé Tart with Ricotta and Red Currants is a refined dessert that combines the buttery, crumbly texture of a sablé pastry with the creamy smoothness of ricotta cheese and the vibrant tartness of red currants. The sablé crust, known for its delicate, shortbread-like texture, serves as the perfect base for the filling, which is made from lightly sweetened ricotta. Fresh red currants are then scattered over the top, adding a burst of color and a tangy flavor that contrasts beautifully with the creamy ricotta and the rich pastry. This tart is often finished with a dusting of powdered sugar or a light glaze, making it an elegant and delicious choice for summer gatherings or special occasions. The combination of textures and flavors creates a sophisticated and satisfying dessert experience.
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
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