Before diving into the instructions, gather these ingredients to create your masterpiece:
For the Shortcrust Base
- 200 g all-purpose flour
- 100 g cold unsalted butter, cubed
- 1 egg yolk
- Pinch of salt
- 23 tbsp cold water
For the Lemon Ricotta Filling
- 250 g ricotta cheese
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 egg
- 30 g grated Parmesan
- Salt & pepper, to taste
The Burrata Core
- 1 whole burrata, about 125-150 g, drained and gently patted dry
To Finish
- Cracked black pepper
- Extra lemon zest
- Fresh basil or thyme (optional)
Instructions
Follow these straightforward steps to create your Sweet Lava Burrata Tart:
- Step 1: Make the crust by rubbing the cold butter into the flour and salt until the mixture resembles fine breadcrumbs.
- Step 2: Add the egg yolk and cold water, mixing until a dough forms. Flatten the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Step 3: Preheat your oven to 180°C (350°F). Roll out the chilled dough and line a tart tin (18-20 cm). Prick the base with a fork, chill again for 10 minutes, then blind-bake for 12 minutes.
- Step 4: Prepare the filling by blending the ricotta, egg, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.
- Step 5: Spoon the ricotta mixture into the pre-baked crust, making a small depression in the center for the burrata.
- Step 6: Gently press the whole burrata into the center of the filling.
- Step 7: Bake for 18-22 minutes, until the edges of the tart are set but the burrata inside remains soft and molten.
- Step 8: Once baked, serve warm, garnished with cracked black pepper, extra lemon zest, and fresh herbs, if desired. Slice gently to allow the burrata cheese to flow.
Pro Tips for Success
- Ensure the butter for the shortcrust is very cold to achieve a flaky texture.
- Don’t overmix the dough; a few lumps are okay.
- For added flavor, consider incorporating fresh herbs into the ricotta filling.
- Allow the tart to rest for a few minutes before slicing, which will help the burrata retain its shape for a better presentation.
- This dish pairs beautifully with a light salad or a glass of chilled white wine.
FAQs
Q1: Can I use a different type of cheese instead of burrata?
A1: Yes, you can substitute burrata with fresh mozzarella or cream cheese, but the unique gooeyness of burrata adds a special touch.
Q2: How should I store leftovers?
A2: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
Q3: Is it possible to make this tart gluten-free?
A3: Absolutely, use a gluten-free flour blend in place of all-purpose flour for the crust.
Q4: Can I prepare this tart ahead of time?
A4: You can prepare the crust and filling in advance. Assemble and bake shortly before serving.
Q5: What is the best way to serve this tart?
A5: Serve warm, straight from the oven, for the best melt-in-your-mouth experience.
Conclusion
The Sweet Lava Burrata Tart with Lemon Ricotta Core is more than just a dish; it’s an experience. The combination of creamy burrata and zesty lemon ricotta creates a stunning center that captures the heart of Italian cooking. Whether for an intimate dinner or a festive gathering, this tart will certainly steal the spotlight. Don’t forget to garnish with fresh herbs and enjoy this delightful culinary journey!
