Raspberry and Ricotta Tart

Name: Raspberry and Ricotta Tart
Yield: 6
Ingredients: For the Crust; 1 1/2 cups all-purpose flour (180g); 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup cold unsalted butter, cut into small pieces (100g); 3 tablespoons cold water; For the Filling; 1 cup ricotta cheese, well-drained (200g); 1/2 cup sugar; 1 tablespoon grated lemon zest; 1/3 cup heavy cream (80ml); 2 eggs; 1/4 cup all-purpose flour (30g); 1/2 teaspoon baking powder; 1 can of raspberry filling in syrup, drained (400g), cut into small pieces; 1 egg, beaten for brushing

1
For the Crust
2
1 1/2 cups all-purpose flour (180g)
3
1/2 teaspoon salt
4
1/2 teaspoon baking powder
5
1/2 cup cold unsalted butter, cut into small pieces (100g)
6
3 tablespoons cold water
7
For the Filling
8
1 cup ricotta cheese, well-drained (200g)
9
1/2 cup sugar
10
1 tablespoon grated lemon zest
11
1/3 cup heavy cream (80ml)
12
2 eggs
13
1/4 cup all-purpose flour (30g)
14
1/2 teaspoon baking powder
15
1 can of raspberry filling in syrup, drained (400g), cut into small pieces
16
1 egg, beaten for brushing

Ingredients

1
For the Crust
2
1 1/2 cups all-purpose flour (180g)
3
1/2 teaspoon salt
4
1/2 teaspoon baking powder
5
1/2 cup cold unsalted butter, cut into small pieces (100g)
6
3 tablespoons cold water
7
For the Filling
8
1 cup ricotta cheese, well-drained (200g)
9
1/2 cup sugar
10
1 tablespoon grated lemon zest
11
1/3 cup heavy cream (80ml)
12
2 eggs
13
1/4 cup all-purpose flour (30g)
14
1/2 teaspoon baking powder
15
1 can of raspberry filling in syrup, drained (400g), cut into small pieces
16
1 egg, beaten for brushing

Directions

1
Make the Crust: In a medium bowl, combine the flour, salt, and baking powder
2
Add the butter and mix with your fingertips until it resembles coarse crumbs
3
Gradually add the cold water, stirring with a fork until a uniform dough forms
4
Shape into a ball, then flatten slightly to form a disk about 15cm in diameter
5
Wrap in plastic wrap and refrigerate for at least 15 minutes
6
Set aside
7
Make the Filling: In a medium bowl, combine all ingredients except the raspberry filling and mix well with a wooden spoon
8
Set aside
9
Cut the raspberry filling into small pieces and set aside
10
Preheat the oven to 180°C (medium)
11
Roll out the chilled dough on a lightly floured surface to form a circle about 30cm in diameter
12
Place the dough onto a 35cm-diameter tart pan with a removable bottom, making sure the edge of the dough is even with the edge of the pan
13
Distribute half of the raspberry filling over the dough, leaving a 5cm border around the edges
14
Top with the reserved filling and finish with the remaining raspberry filling
15
Fold the crust over the filling, leaving the center free
16
Brush the crust with the beaten egg for glazing
17
Bake in the preheated oven at 180°C (medium) for about 30 minutes, or until golden brown
18
Remove from the oven and let cool on a wire rack before serving
19
Serve warm, if desired.