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Pear and ricotta cheese Tart

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3 Pear
200 gr. Sugar
200 gr. All Purpose flour
30 gr. Cocoa Powdered
100 gr. Butter
2 Eggs
Peel of 1 lemon
500 gr Ricotta cheese
1 tea spoon Cinnamon
Icing Sugar

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Pear and ricotta cheese Tart

A recipe from an old notebook I found by chance

An easy to do tart with the delicate taste of ricotta and pear

  • Medium




Ricotta cheese has been one of my favourite ingredients lately…and today when I come across this recipe … well I had to try it ! And the result was so tasty! Pear and cheese is the best and with some cocoa powder…nothing to tell!!

You have to try this easy to do recipe…just need some simple ingredients and that’s it !



Prepare the shortcrust pastry

Get out the butter from the fridge before starting the preparation and let it stay at a room temperature for about 20 minutes. Put in a bowl 100 gr. of sugar, the grated peel of the lemon and chop out the butter. Start combine these ingredients with your hands, add the two eggs and continue to mix with a whisk. Put in a working board the 200 gr. of flour and the 30 gr. of cocoa powdered, make a well in the middle. Put the mixing into the well and start to combine with your hands till the all ingredients are well incorporated and you formed a smooth dough. Cover with a plastic film and put it into the fridge for 30 minutes.


Prepare the filling

Dice two pears and add to the ricotta cheese. Mix together with sugar and a tea spoon of cinnamon.


Combine the pastry with the filling

Take a cake tin of about 26 cm diameter and lay the dough manteining the edges high. Pour the mixture on the top of the dough and fold a little the edges. Cut some slices of pear and put on the dough.
Bake in the oven at 180 °C for 40 minutes. When the Tart is baked dust with some icing sugar on the top

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