Ricotta citrus tart, crostata to some

I have just made this tart twice, adapting Carluccio’s recipe a bit. It is really easy, and the result is a very light cheesecake, with a flavour reminiscent of pannetone. The difference between this recipe and a more usual cheesecake is that the eggs are separated and the beaten egg whites give it a lift. I’ve seen it made with short crust elsewhere too, which would make it richer. Also, Carluccio adds the lemon zest after cooking, which gives an extra tang.

I used half a packet of puff pastry and rolled it very thin, and leaving about a one inch overlap, which gets folded over the mixture. Then I put little straps of pastry across, which I think looks good, but a rather acerbic relative (while eating it) said makes it looks like a hot cross bun, clearly meaning not in a good way. Sob.

In the mixture I added a spoonful of marmalade, reducing the sugar a little.

Carluccio says this tart is delicious served on its own or with roasted pears, which I haven’t tried yet.

Ingredients

For the pastry

·         1 x 400g/14oz ready-made puff pastry

·         Plain flour for dusting

·         1 lemon finely grated zest only

For the filling

·         300g/10½oz ricotta cheese

·         200g/7oz mascarpone cheese

·         200g/7oz candied peel roughly chopped

·         125g/4½oz caster sugar

·         6 free-range eggs, separated

Preparation method

1.     Preheat the oven to 180C/350F/Gas 4.

2.     Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.

3.     In a bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.

4.     Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.

5.     Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.

6.     Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.

7.     Set aside to cool for two hours, then sprinkle with lemon zest.

Tiramisu

Tiramisu varies hugely. Sometimes I wonder if it’s like chow mein, a recipe made for foreigners. I can’t find trace of it in my Italian cookbooks. It is a rich indulgence, and I prefer to eat it at the end of a light meal, with a demi-tasse of good coffee. I am toying with the idea of making it into an ice cream.

This mixture is meant to be enough for 4 servings – I find it’s enough for 8, using quite large glasses. If you must, eat it at once, but it is better prepared at least a day before, and will keep for at least three days, providing you hide it from the greedy and exercise restraint. The flavour and consistency are better.

INGREDIENTS

150ml very strong hot espresso coffee, or double strength instant coffee

80g caster sugar

2 tbsp sweet spirit, like amaretto

4 eggs, separated

100ml double cream

250g mascarpone cheese (or skip the cream and use 450g mascarpone

300g sponge fingers

2–3 tbsp finely grated plain chocolate or sifted cocoa powder

You’ll need an electric whisk, three large bowls, a shallow bowl for the coffee and something to cut the coffee soaked the sponge fingers on.

Method

• Pour the hot coffee into a shallow dish and stir in half the sugar (40g).
• Add the alcohol and stir – set aside to cool.
• Separate  the egg yolks from the egg whites into two large bowls.
• Whisk the egg whites with an electric beater in a large bowl until soft peaks form, then set aside.
• Whisk the egg yolks and the other 40g of sugar together, until the mixture becomes pale.
• In a separate bowl, whip the double cream into soft peaks – better soft than dry, so don’t overdo it. Stir in the mascarpone, whip for a moment to get rid of any lumps.
• Fold the mascarpone mixture into the egg yolk mixture, then fold in the whisked egg whites, about a third at a time. Use a cutting motion to try and keep some airy volume, until everything is mixed well together.
• The coffee mixture should have cooled by now – dip the sponge fingers one at a time in the liquid. They need to be soaked but not soggy. Cut to fit the glass you’re using.
• Spoon the cream mixture to make another layer, then add more soaked sponge fingers and another layer
• To serve, dust the chocolate/coa powder on top of the final layer of cream mixture.

Chill for 24 hours before serving.

I like to add a sprinkle of the chocolate before each layer of soaked sponge…