The Burrata Explosion Tart
A delightful tart featuring creamy burrata and a nutty pistachio crust, perfect for any occasion.
Servings: 8 servings
Calories: 400kcal
Ingredients
For the Pistachio Crust
- 120 g all-purpose flour Light and airy, forming the perfect base.
- 60 g ground pistachios Nutty and crunchy, infusing every bite with flavor.
- 1/2 tsp salt Enhances the overall taste of the crust.
- 1 tbsp sugar Adds a hint of sweetness to balance the savory notes.
- 100 g cold butter, cubed Chilled for a flaky, tender crust.
- 1 large egg yolk Provides richness and helps bind the dough.
- 1–2 tbsp cold water Brings the dough together effortlessly.
For the Filling
- 250 g ricotta cheese Creamy and mild, serving as the delicious filling.
- 1 large egg Adds structure and silkiness to the filling.
- Zest of 1 lemon Aromatic and bright, cutting through the richness.
- 1 tbsp lemon juice Adds a zesty tang for balance.
- 1 tbsp grated Parmesan Nutty and sharp, enhancing the overall flavor.
- Salt & pepper to taste Essential for seasoning the filling.
- 1 whole (125–150 g) burrata, drained The star ingredient, oozing with creaminess.
For Garnish
- Crushed pistachios Adds texture and color.
- Lemon zest curls Bright and aromatic, elevating the presentation.
- Fresh thyme or basil Herby notes that freshen the dish.
Instructions
Preparation
- Combine the all-purpose flour, ground pistachios, salt, and sugar in a bowl.
- Rub the cold, cubed butter into the mix using your fingertips until the mixture resembles coarse crumbs.
- Stir in the egg yolk and just enough cold water to bring the dough together.
- Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
Par-baking 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.
- Press the dough into the tin, ensuring it reaches the edges.
- Prick the base with a fork to prevent bubbling, line it with parchment paper, and fill with baking weights.
- Bake for 12 minutes, remove the weights and parchment, and bake for an additional 5 minutes until lightly golden.
Mixing the Filling
- In a medium mixing bowl, combine the ricotta cheese, egg, lemon zest, lemon juice, grated Parmesan, salt, and pepper.
- Stir until the mixture is smooth and well blended.
Assembling the Tart
- Spread the ricotta filling evenly over the par-baked crust.
- Nestle the whole burrata in the center of the tart.
- Bake in the oven for 20–25 minutes, or until the edges of the tart are golden and the filling is just set.
Cooling & Garnishing
- Allow the tart to cool for about 10–15 minutes.
- Top with crushed pistachios, lemon zest curls, and fresh herbs.
- Slice at the table to reveal the creamy burst of burrata within and serve warm.
Notes
Drizzle extra virgin olive oil before serving for richness. Use cold butter for a flaky crust. Pre-made tart shells can save time. Fresh herbs can be swapped or added for variations.