Imagine a dessert so breathtaking, it looks like it belongs in a Parisian patisserie but can be crafted right in your own kitchen. This Ricotta Fruit Tart with Kiwi and Raspberry Sauce is not just a dessert—it's an edible work of art that promises to transform your ordinary day into an extraordinary culinary experience. With its creamy ricotta base, vibrant kiwi slices, and luxurious raspberry sauce, this tart is about to become your new go-to impressive yet surprisingly simple dessert.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 kiwis, peeled and sliced
- 1 cup raspberries
- 1/4 cup raspberry puree
Instructions
- Prepare the ricotta filling by combining ricotta cheese, powdered sugar, and vanilla extract in a medium mixing bowl. Whisk until smooth and creamy, ensuring no lumps remain.
- Remove the pre-made tart shell from its packaging and place it on a clean, flat serving plate. If the tart shell is not pre-baked, follow the package instructions to blind bake it until golden brown and let it cool completely.
- Gently spread the prepared ricotta mixture evenly across the bottom of the tart shell, using a spatula to create a smooth, flat surface. Leave a small border around the edges.
- Carefully slice the peeled kiwis into thin, uniform rounds. Arrange the kiwi slices in a decorative pattern on top of the ricotta filling, slightly overlapping each slice.
- In a small saucepan, heat the raspberry puree over low heat. Stir gently and let it simmer for 2-3 minutes to intensify the flavor. Remove from heat and let it cool to room temperature.
- Scatter fresh whole raspberries around the kiwi slices, creating an attractive visual contrast.
- Drizzle the cooled raspberry puree over the tart, allowing it to cascade naturally across the fruit and ricotta filling.
- Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
- Just before serving, dust the top lightly with additional powdered sugar if desired. Slice into 8 equal portions and serve chilled.
Tips
- Temperature Matters: Ensure your ricotta is at room temperature for the smoothest, lump-free filling.
- Tart Shell Perfection: If using a pre-made shell, lightly toast it for enhanced flavor and crispness.
- Fruit Arrangement: Slice kiwis uniformly and arrange them with slight overlaps for a professional presentation.
- Raspberry Sauce Technique: Simmer the puree gently to concentrate flavors without burning.
- Chilling is Key: Always refrigerate the tart for at least 30 minutes to let flavors meld and filling set.
- Garnish Gracefully: A light dusting of powdered sugar just before serving adds a professional touch.
- Make Ahead: This tart can be prepared a day in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
