Salad leaves and vegetables are used in a wide array of Italian desserts such as this one. The key component to this tart is the pasta frolla, a crumbly shortcrust pastry. Dust with icing sugar and serve with double cream.
- 150 g rocket
- 250 g fresh ricotta, put through a potato ricer
- 150 g caster sugar
- 3 eggs, 1 lightly beaten
- 1 tsp vanilla bean paste
- 100 g (⅓ cup) blanched almonds
- 100 ml dessert wine
- icing sugar and double cream, to serve
Pasta frolla (shortcrust pastry)
- 450 g (3 cups) plain flour
- 300 g cold unsalted butter, chopped
- 3 egg yolks, lightly beaten with 1 tbsp water
- 150 g caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chililng time 1 hour
Standing time 20 minutes
To make pasta frolla, process flour and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk mixture and sugar, then process until mixture forms clumps. Turn out onto a lightly floured work surface. To knead dough, stack dough, then roll out gently. Repeat stacking and rolling until just smooth; don’t worry if pastry is slightly crumbly. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Lightly grease a 28 cm springform pan. Cut two-thirds off the pastry and reserve smaller piece. Roll out larger piece between 2 sheets of baking paper to a 40 cm round. Remove top sheet, then using the second sheet, carefully flip pastry to line the base and side of the pan, easing it into the edges and pressing it into the side, taking care not to stretch the pastry. Using a fork, prick pastry a few times to help it cook evenly, then refrigerate for 30 minutes to harden.
Meanwhile, to make filling, blanch rocket in a saucepan of boiling, salted water, then drain and squeeze out excess water. Place in the bowl of a food processor, add the ricotta, sugar, 2 eggs, vanilla, almonds and wine, then process until smooth.
Preheat oven to 180°C. Spoon filling evenly into pastry shell and smooth surface. Roll out remaining pastry between 2 sheets of baking paper to a 27cm round. Remove top sheet of paper, then roll pastry onto rolling pin and carefully unroll over filling. Trim pastry, then roll trimmings into small rough balls and scatter over top of tart. Press lightly to secure. Brush pastry with beaten egg and bake on the middle shelf of the oven for 20 minutes. Transfer pan to the bottom shelf and bake for a further 20 minutes or until pastry is golden. If pastry is browning too quickly, cover with foil.
Remove tart from oven and allow to stand for 15 minutes to cool slightly. Dust with icing sugar and serve with double cream.
Photography by Christopher Ireland.
As seen in Feast magazine, Jan 2012, Issue 5.