Chef Todd Bjornson,
Bombolini
Rich ricotta marries well with tart and tangy lime curd.
Ingredients
Pastry
2 sticks unsalted butter, softened
1/4 cup sugar
pinch of salt
1 tsp pure vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
1/2 cup unsalted pistachios, finely ground
Ricotta Filling
475 grams ricotta
1/2 cup icing sugar
juice and zest of 1 lime
Lime Curd
1 egg
5 egg yolks
1/2 cup sugar
1/2 cup lime juice
1/4 cup butter, softened
1 Tbsp lime zest
berries to garnish
Method
Pastry
1. In a stand mixer fitted with the paddle, beat butter, sugar and salt at medium speed until creamy.
2. Add vanilla and egg yolk. Beat until smooth.
3. Mix in flour and pistachios until just incorporated. Divide pastry into 4 equal portions.
4. Flatten pastry into discs, wrap in plastic wrap and refrigerate for 30 mins.
5. Preheat oven to 350ºF.
6. Using a rolling pin, flatten pastry between two sheets of plastic wrap into 5″ rounds.
7. Remove plastic. Ease pastry into 4″ fluted tart pans with removable bottoms. Trim overhang and patch any tears. Refrigerate until firm.
8. Line tarts with parchment and fill with pie weights or dried beans. Bake in centre of oven for 30 mins.
9. Remove weights and parchment, bake for additional 15 mins.
10. Remove and cool completely.
Ricotta Filling
1. In a large bowl, use a wooden spoon to combine ingredients.
Lime Curd
1. In a heat-proof, medium-sized bowl, combine eggs, sugar and lime juice.
2. Add 2 inches of water to a medium-sized saucepan and bring to boil.
3. Place bowl over saucepan and whisk until mixture thickens.
4. Remove from heat, whisk in butter and lime zest.
Assembly
1. Spoon ricotta filling into tarts to cover bottom of pastry.
2. Generously cover ricotta with layer of lime curd.
3. Garnish with fresh berries.
Yield 4 tarts