"Summer Dolomites" - Ricotta and Berries Tart

A delicious summer dessert

A rustic shortcrust pastry base made with corn flour holds a soft and fresh ricotta cream, prepared with the fine milk from the cows of our valley — topped with delightful swirls that rise and intertwine like the peaks of the Pale di San Martino. Is that all? Not at all! A colorful rain of berries — the most beloved summer fruits for both young and old — covers this Dolomite delight, giving it a uniquely fresh and vibrant flavor.

Close your eyes and take a bite: we bet it’ll feel like strolling through our mountain forests!

METHOD:

1. In a bowl, place the butter in small cubes, add the lemon zest and a pinch of salt. Add both white and brown sugar and mix until light and creamy.
2. Incorporate the egg.
3. Add the sifted all-purpose flour and corn flour.
4. Knead the dough quickly by hand until smooth and uniform.
5. Shape into a ball, wrap in plastic wrap, and let rest in the fridge for at least 30 minutes.
6. Proceed with blind baking: butter and flour the tart pan, roll out the dough on a floured surface, and place it in the pan, covering the edges and trimming any excess. Prick the surface with a fork.
7. Cover with parchment paper and fill with dried beans or ceramic baking weights.
8. Bake in a preheated oven at 170°C (340°F) for 20 minutes. Remove the paper and weights, then bake for another 10 minutes at 170°C. Remove from oven and let cool completely.
9. Drain the ricotta well by squeezing it gently in a clean cloth. In a bowl, combine the ricotta with the powdered sugar and beat for a few minutes with an electric mixer until smooth and fluffy. Add the lemon zest and mix.
10. Fill the pastry shell with the ricotta cream using a spatula and smooth the surface, or use a piping bag to create soft decorative swirls.
11. Wash and dry the berries thoroughly, then decorate the tart. Add a few mint leaves and dust with powdered sugar. Keep refrigerated until ready to serve.

RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it, she pays special attention to selecting local ingredients. You’ll find traditional Dolomite cuisine as well as new and easy modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.