Recipe: Rhubarb ricotta tart – BC [Video]

Rhubarb Ricotta Tart

Recipe by: Claire Livia Lassam, co-owner & pastry chef, LIVIA Forno e Vino

Tart Dough:

¾ cup Butter, cut into cubes, very cold

1.5 cup Flour

Pinch Salt

Ice Water

Ricotta Filling:

3 Eggs

2 cups Ricotta

2 cups Whole milk

½ vanilla bean, or 1 tbsp Vanilla

1 cup White Sugar

Poached Rhubarb

Cut pieces 2 lbs Rhubarb

⅕ litres water

2 cups Sugar

1 tbsp Vanilla Extract or ½ Vanilla bean

Finish with pistachios, optional.

Preheat oven to 375F

Put flour onto a clean working surface.

Using your hands break apart the cold butter into pea sized pieces.

Add a tablespoon of cold water, tossing it through the flour mixture.

Keep going until the dough has the texture of cheese curds.

Gently fold the dough over on it’s self, building layers  4-6 times, stopping if it begins to give resistance.