Burrata Explosion Tart
A delightful blend of creamy burrata and ricotta encased in a nutty pistachio crust, perfect for cozy gatherings or festive occasions.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Crust
- 120 g all-purpose flour This creates the lovely, tender tart base.
- 60 g ground pistachios These add a nutty, rich flavor.
- 1/2 tsp salt Balances the sweetness.
- 1 tbsp sugar Adds a touch of sweetness.
- 100 g cold butter, cubed Creates a perfect flaky texture.
- 1 large egg yolk Adds richness.
- 1-2 tbsp cold water To bring the dough together.
For the Filling
- 250 g ricotta cheese Soft and creamy base for the filling.
- 1 large egg Helps set the filling.
- 1 whole burrata (125-150 g), drained The star of your tart.
- 1 tbsp lemon juice For a tangy kick.
- 1 tbsp grated Parmesan Rounds out the flavors.
- 1 whole zest of lemon Adds a refreshing note.
- to taste salt & pepper Essential for seasoning.
For Garnish
- to taste crushed pistachios For added texture.
- to taste lemon zest curls To brighten the dish.
- to taste fresh thyme or basil A touch of herbal freshness.
Instructions
Make the Pistachio Crust
- Combine flour, ground pistachios, salt, and sugar in a bowl.
- Rub in cold butter until the mixture resembles coarse crumbs.
- Stir in egg yolk and add enough cold water to bring the dough together.
- Press the dough into a disc, wrap it in plastic, and chill for 30 minutes.
Par-bake the Crust
- Preheat the oven to 180°C (356°F).
- Roll out the dough and press into a 22 cm tart tin.
- Prick the base, line with parchment, and fill with weights. Bake for 12 minutes.
- Remove weights and bake for another 5 minutes until golden.
Mix the Filling
- In a bowl, combine ricotta, egg, lemon zest, lemon juice, grated Parmesan, salt, and pepper.
- Mix until smooth and well incorporated.
Assemble the Tart
- Spread the ricotta mixture into the tart shell.
- Nestle the whole burrata in the center of the filling.
- Bake for 20-25 minutes until edges are golden and filling is set.
Cool & Garnish
- Let the tart cool for 10-15 minutes.
- Top with crushed pistachios, lemon zest curls, and fresh herbs before serving.
Notes
For best results, chill your butter for a flakier pastry and allow the tart to cool slightly before slicing. Use fresh herbs for optimal flavor and consider variations with different cheeses.