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Crostata di rabarbaro e ricotta

Crostata di rabarbaro e ricotta
Rhubarb and ricotta tart
Makes 1 x 24cm tart


Preheat the oven to 160ºC

For the short sweet pastry
250g plain flour
85g icing sugar
50g almond meal
125 g unsalted butter diced
pinch salt
1 whole egg
Combine the sifted flour and icing sugar, almond meal, butter and salt in a food processor until it resembles breadcrumbs. Add the egg and process until the dough just comes together.
On a cold, lightly floured surface knead the the pastry quickly and lightly until just smooth. Shape into a disc, wrap in cling film and refrigerate for 30 minutes before using.
Spray a 24cm tart tin with cooking spray, flour the bench surface and rolling pin and roll out the dough to a thin circle shape larger than the tart tin. Pick up the pastry by rolling it onto the rolling pin, and then slowly re-laying it, rolling it back over the tart tin. Pinch off the excess pastry just above the tin and blind bake for 15-20 mins at 160ºC until pale golden.

For the rhubarb
20 stalks rhubarb, washed and cut into 3cm lengths
100g castor sugar
30ml (1 nip) grappa
Combine all the ingredients in a (non-aluminium) saucepan and cook gently over a low heat until the rhubarb is tender, but still holds its shape. Remove from the heat and allow to cool.

For the ricotta topping
250 g ricotta
2 whole eggs
110g castor sugar
125 g mascarpone
Place all the ingredients into a bowl and whisk until smooth.

To assemble and cook
Spread the rhubarb evenly over the pastry base and gently pour the ricotta mixture over the top.

Bake at 150ºC for 20-25 minutes.

Serve at room temperature.Footwear