Hello There!
New week, new recipe!
Just a reminder: I’ll be posting new recipes, weekly, all July and August.
If you missed the latest recipes, click here:
- Cajun Shrimp Plantain Cups
- Pineapple Coconut Rum Cake
- Caramelized Onions, Avocado, Smoked Chicken Sandwich
This week’s recipe is: Raspberry, Peach, Ricotta and Basil Pastry Tart.
This is a lazy-friendly, time-friendly, Summer-friendly recipe. No, seriously, this is the perfect go-to Summer dessert, anyone and I mean anyone can make this. It all comes down to 4 steps:
- Whip the ricotta, heavy cream and basil together.
- Wash and cut the fruit.
- Roll out the puff pastry and bake it.
- Layer the puss pastry, spread the cream onto the pastry and add the fruit.
Ricotta, Heavy Cream and Basil
The first time I had made this dessert, I used mint leaves instead of basil. I had leftovers basil leaves, so I decided to use it instead.. I’m glad I did. I’ll admit I was a bit skeptical about how it would flow with the flavor of the fruit and buttery pastry but it all worked out in the end.
Making this cream is not some obscure science, you only have to whip (manually or with an electric one) the ricotta first, then the heavy cream and basil, finally, gently incorporate the ricotta into the cream-basil mix.
The only thing you have to be careful is the temperature of the heavy cream: the heavy cream has to be really cold.
Peaches, Raspberries…
Let your imagination run wild with the toppings.
I used peaches and raspberries, but blueberry and strawberries work just as fine; feel free to use whichever seasonal fruit you can lay your hands on.
Well, without further ado, here is the recipe. Scroll down for video instructions.
For more Fruit Dessert recipes, check this one out:
- Hibiscus Fruit Salad with Mint and Basil
- Mango and Persimmon Ricotta Toast
- Rustic Peach, Ricotta and Hazelnut Tart
Bon appetit!
Raspberry, Peach, Ricotta and Basil Pastry Tart
Course: Uncategorized6
servings30
minutes12
minutesIngredients
- Ricotta Basil Cream
150g Ricotta
100ml Heavy cream (cold)
20 Basil leaves
2 tablespoons Sugar
- Tart
1 Puff pastry
300g Red Berries
2 Peaches (peeled, chopped)
1 Egg
1 teaspoon Sugar
1 Lime (Juice)
1 teaspoon Sugar
Directions
- In a bowl, add in the peaches, teaspoon of sugar and lemon juice. Mix and set aside.
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Whisk the egg with 1 tablespoon of water. Add 1 teaspoon of sugar and whisk.
- Roll out the pastry and let sit outside for 10 minutes.
- Take a knife and score a square near the edge, then prick the area inside this border with a fork.
- Place the pastry on the baking sheet. Brush the pastry with the egg mix. Bake 12-15 minutes until golden.
- Let cool down and then gently push down the area inside this border with a fork.
- In a bowl or large glass, blend the ricotta and basil. Set aside.
- Wash the glass/bowl and whip the cream, until thick.
- Slowly combine the ricotta, the cream and the sugar.
- Spread the cream onto the puff pastry and top with the fruit.
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