Sophie Hansens’s Rhubarb & Ricotta Crostata

This crostata is one of my favourite recipes. It travels well, is just as good with a coffee for breakfast as a dollop of cream for afternoon tea or served warm with a scoop of ice cream for dessert. If you’re not big on rhubarb, swap the compote for any jam you prefer; something with a little acidity is always good (apricot perhaps?).

*thank you to the amazing Sophie Hansen and Galah magazine for this recipe collaboration.

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 8-10
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

1 (400g packet) Carême Sour Cream Shortcrust Pastry, defrosted
1 bunch rhubarb, stalks trimmed and cut into 2cm pieces (or you can substitute with your favourite jam, berries or other seasonal fruit)
¼ cup (55g) caster sugar (or to taste)
Zest and juice of two oranges.
For the ricotta filling
1 cup (230g) fresh, soft ricotta
¼ cup (30g) icing (confectioners’) sugar
1 vanilla bean
3 eggs.
For the egg wash
1 egg
2 tbsp cream.

Method

Preheat oven to 180°C fan-forced (200°C conventional).
For the rhubarb, combine all ingredients in a small saucepan on medium heat and cook, stirring occasionally until the rhubarb has collapsed into a chunky compote. Test for sweetness. Add a little more sugar if you think it needs it!
Unroll the pastry and drape over a 23cm fluted, loose- bottomed tart tin. Gently push the pastry into the corners of the tin. Trim overhanging edges. Reserve extra pastry for the ‘lattice’ lid and keep in the fridge.
Line the pastry with baking paper and then fill with baking weights (ensuring they go all the way up to the top) to support the sides during this first bake.
Pop in the oven for 10 minutes. Gently remove the weights and paper and return to the oven for another 10 minutes or until the pastry looks and feels dry and is very very pale gold in colour.
Meanwhile, make the ricotta filling by mixing all ingredients in a bowl and whisking until smooth. Make the egg wash by whisking together the egg and cream.
Cut the reserved pastry into about 10 strips (re-rolling as needed).
Spoon the ricotta filling into the tart shell, then spread the rhubarb and arrange five of the pastry strips along the top. Spin the tart around and criss-cross the remaining five strips in a lattice pattern on the other side, weaving the strips in and out of each other.
Trim any excess, brush the pastry strips with your egg wash, sprinkle with the caster sugar and place in the oven to cook for 35 minutes, or until the pastry is golden brown.
Serve warm or chilled (if the latter, you’ll find it slices much more cleanly).