Spelt & Ricotta Tart Recipe

Giannetti Artisans Spelt & Ricotta Tart Recipe

This delightful Tuscan-inspired dessert combines a classic, ultra-crumbly shortcrust pastry (pasta frolla) made with hard-boiled egg yolks with a silky ricotta and whole-grain spelt filling. It’s rich, aromatic, and perfectly balanced.

Spelt & Ricotta Tart Recipe Overview

• Prep & Bake Time: 60 minutes 🕑

• Difficulty: Easy ⭐

Spelt & Ricotta Tart Ingredients

For the Shortcrust Pastry:

• 10.5 oz All-purpose flour (~2 ½ cups)

• 5.3 oz Granulated sugar (~¾ cup)

• 5.3 oz Butter (softened, ~1 ¼ sticks)

• 3 hard-boiled egg yolks (passed through a sieve or mashed until smooth)

For the Filling & Assembly:

• 3.5 oz ricotta cheese (~7 tbsp)

• 3.5 oz cooked spelt (farro, ~½ cup)

• 3.5 oz Vanilla Sugar (~½ cup)

• 1 Whole egg

• Powdered sugar (for dusting)

Spelt & Ricotta Tart Instructions:

Step 1: Make the Shortcrust Pastry

1. Cream the softened butter together with the sugar in a bowl until light and smooth.

2. Add the pureed hard-boiled egg yolks and mix until fully incorporated into the butter mixture. (Note: Using cooked yolks creates an amazingly delicate, melt-in-your-mouth crumb!)

3. Add the flour and knead gently just until a smooth, cohesive dough forms. Wrap and set aside.

Step 2: Prepare the Ricotta & Spelt Filling

1. In a separate bowl, whisk together the ricotta, vanilla sugar and whole egg until smooth.

2. Fold in the pre-boiled spelt until evenly distributed throughout the mixture.

Step 3: Blind Bake & Fill

1. Preheat your oven to 350°F (180°C).

2. Lightly grease a round tart pan. Roll out your shortcrust pastry and line the pan, trimming any excess dough.

3. Blind bake the crust at 350°F (180°C) for about 10 minutes.

4. Remove the crust from the oven and let it cool completely.

Step 4: Final Bake & Serve

1. Increase the oven temperature to 400°F (200°C).

2. Pour the prepared ricotta and spelt filling into the cooled tart shell, spreading it evenly.

3. Bake at 400°F (200°C) for approximately 30 minutes, or until the filling is set and lightly golden.

4. Allow the tart to cool, dust generously with powdered sugar, and serve!

Credit: Spelt & Ricotta Tart Recipe – Giannetti Artisans Inc.