Burrata Explosion Tart
A stunning tart that leads to a creamy burrata explosion upon slicing, paired with a nutty pistachio crust and silky ricotta filling.
Servings: 6 servings
Calories: 290kcal
Ingredients
For the Crust
- 120 g all-purpose flour Provides the base for the tart, creating a delicate and flaky texture.
- 60 g ground pistachios Adds a nutty flavor and beautiful green hue to the crust.
- 1/2 tsp salt Enhances the overall flavor of the crust.
- 1 tbsp sugar Balances the savory elements in the crust.
- 100 g cold butter, cubed Creates a flaky structure in the crust.
- 1 large egg yolk Helps bind the crust together and enriches its flavor.
- 1-2 tbsp cold water Needed to bring the dough together.
For the Filling
- 250 g ricotta cheese Offers a creamy, rich filling that complements the burrata.
- 1 large egg Adds richness to the filling mixture.
- Zest of 1 lemon Brightens the flavor profile with a hint of citrus.
- 1 tbsp lemon juice Balances the creaminess with acidity.
- 1 tbsp grated Parmesan Introduces a savory depth to the filling.
- to taste salt & pepper Essential for enhancing the flavors in the filling.
- 1 whole (125-150 g) burrata, drained The star of the dish that brings a burst of creaminess when sliced.
For Garnish
- to taste crushed pistachios Adds a crunchy texture and beautiful color.
- to taste lemon zest curls Provides a fresh and vibrant touch.
- to taste fresh thyme or basil Complements the flavors with aromatic herby notes.
Instructions
Make the Pistachio Crust
- In a large mixing bowl, combine the all-purpose flour, ground pistachios, salt, and sugar.
- Use your fingers to rub in the cold cubed butter until the mixture resembles coarse crumbs.
- Add the egg yolk and enough cold water, one tablespoon at a time, until the dough comes together.
- Once formed, shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Par-Bake the Crust
- Preheat your oven to 180°C (356°F).
- Roll out the chilled dough on a lightly floured surface to fit a 22 cm tart tin.
- Carefully press the dough into the tin and prick the base with a fork to prevent puffing.
- Line the crust with parchment paper and fill it with baking weights or dried beans.
- Bake for 12 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- Remove from the oven and let it cool slightly.
Mix the Filling
- In a mixing bowl, combine the ricotta cheese, egg, lemon zest, lemon juice, and grated Parmesan.
- Season with salt and pepper to taste.
- Stir the mixture until smooth and well blended, ensuring no lumps remain.
Assemble the Tart
- Spread the ricotta filling evenly across the cooled tart crust, smoothing the top with a spatula.
- Nestle the whole burrata gently in the center of the filling without pressing down too firmly.
- Bake the assembled tart in the preheated oven for 20-25 minutes, or until the edges are golden and the filling is just set.
Cool & Garnish
- Once baked, remove the tart from the oven and let it cool for about 10-15 minutes.
- To enhance its appearance and flavor, sprinkle crushed pistachios, lemon zest curls, and fresh herbs like thyme or basil on top just before serving.
- When ready, slice the tart at the table for that spectacular burrata explosion.
Notes
For a more pronounced pistachio flavor, try toasting the ground pistachios lightly before adding them to the crust mixture. You can replace ricotta cheese with mascarpone for an even creamier filling. If you’re short on time, consider using a store-bought crust; just remember the baking time may vary. Adding a drizzle of high-quality olive oil over the finished tart enhances its flavor and adds richness.