Italian Peach Ricotta Tart

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:

 

1. Preheat the oven to 180°C (355°F). Grease and line a tart pan.
2. In a large bowl, beat the eggs, vanilla sugar, and sugar until creamy.
3. Add the flour, salt, baking powder, and lemon zest. Mix well.
4. Incorporate the softened butter and knead until a smooth dough forms.
5. Roll out the dough and press it into the prepared tart pan, ensuring it covers the base and sides evenly.

Prepare the Custard Filling:

 

1. In a saucepan, whisk together the egg, milk, sugar, starch, and vanilla sugar.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from heat and let cool slightly. Stir in the egg yolk for added richness.

Assemble the Tart:

 

1. Spread the custard filling over the prepared dough.
2. Arrange the peach slices decoratively on top of the custard.

Bake the Tart:

 

1. Bake in the preheated oven for 35-40 minutes or until the edges are golden and the filling is set.
2. Allow the tart to cool completely before proceeding.

Prepare the Ricotta Cream:

 

1. In a mixing bowl, whip the ricotta cheese and whipping cream together until smooth and fluffy.
2. Spread the ricotta mixture over the cooled tart.