Tart with Pears, Ricotta, and Precious Black Truffle, gluten-free
Tart with Pears, Ricotta, and Precious Black Truffle, gluten-free
Sweets
Gluten-Free
The RICOTTA AND PEAR TART is already a fantastic dessert on its own, but in collaboration with Melania Ruggieri, we decided to give it an extra boost. If you love the combination of ricotta and pears and you love Precious Black Truffle, you can't miss it. Strictly gluten-free, to satisfy all diners.
Tart with Pears, Ricotta, and Precious Black Truffle, gluten-free
The GLUTEN-FREE TART WITH RICOTTA, PEARS AND PRECIOUS BLACK TRUFFLE, a fantastic dessert created by Melania Ruggieri. A tart that will surprise your guests, gluten-free to satisfy all diners. For this recipe, buckwheat flour will be used.
Porzioni:
1
Ingredienti
300 g buckwheat flour (for the shortcrust pastry)
150g butter (for the shortcrust pastry)
100g superfine cane sugar (for the pastry)
1 egg (for the pastry)
1 teaspoon finely grated fresh black truffle (for the shortcrust pastry)
500g sheep's milk ricotta (for the filling)
150g superfine brown sugar (for the filling)
2 pears
1 teaspoon of finely grated Black Truffle (for the pears)
1 tablespoon of brown sugar (for the pears)
Istruzioni
1
Prepare the shortcrust pastry: mix the butter with the sugar, add the egg, and finally the buckwheat flour. Knead by hand until everything is combined. Let it rest in the fridge for 30 minutes.
2
Roll out the shortcrust pastry with a rolling pin (4mm thick). Line a 20cm tart tin, buttered and floured. Prick the base. Place the pastry shell in the fridge.
3
Mix the perfectly drained ricotta cheese with the sugar until creamy. Optionally, grate the Precious Black Truffle into the ricotta.
4
Fill the shell with the ricotta cream. Add the pears, diced and drained of their juice. Grate the fresh Black Truffle on top and add the brown sugar.
5
Complete with the shortcrust pastry strips. Bake in a preheated oven at 170 degrees for 40 minutes.
A good, refined, and delicious appetite!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days), wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
Follow us on Instagram @tartufoneropregiato