Burrata Explosion Tart
A creamy and cheesy tart with a flaky pistachio crust, featuring luscious burrata at its center, perfect for any gathering.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Pistachio Crust
- 120 g all-purpose flour The base of your tart will provide a light, crispy texture.
- 60 g ground pistachios Adds nutty flavor and beautiful color.
- 1/2 tsp salt Balances out the flavors.
- 1 tbsp sugar A hint of sweetness.
- 100 g cold butter, cubed Ensures a rich, flaky crust.
- 1 whole egg yolk Binds ingredients together.
- 1-2 tbsp cold water Helps achieve perfect dough consistency.
For the Filling
- 250 g ricotta cheese Provides a creamy base.
- 1 whole egg For richness and binding.
- 1 tbsp lemon zest Adds refreshing citrus note.
- 1 tbsp lemon juice Enhances the lemon flavor.
- 1 tbsp grated Parmesan Adds savory depth.
- Salt & pepper to taste Essential for flavor enhancement.
- 1 whole burrata (125–150 g), drained The star ingredient.
For Garnish
- Crushed pistachios Adds crunch and color.
- Lemon zest curls For freshness.
- Fresh thyme or basil Adds herbal notes.
Instructions
Preparation
- Combine all-purpose flour, ground pistachios, salt, and sugar in a mixing bowl.
- Incorporate cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and just enough cold water to form a cohesive dough.
- Wrap the dough disc in plastic and chill for at least 30 minutes.
Par-Baking the Crust
- Preheat oven to 180°C (356°F).
- Roll out the dough and transfer it to a tart tin, pressing into the edges.
- Prick the base with a fork, line with parchment paper, and fill with weights.
- Bake for 12 minutes, remove weights, and bake for an additional 5 minutes until golden.
Preparing the Filling
- Combine ricotta cheese, egg, lemon zest, lemon juice, grated Parmesan, salt, and pepper in a bowl.
- Mix until smooth and creamy.
Assembling the Tart
- Pour the ricotta filling into the crust, spreading it evenly.
- Nestle the whole burrata in the center of the filling.
- Bake for 20-25 minutes until edges are golden and filling is set but wobbly.
Final Steps
- Let the tart cool for 10-15 minutes.
- Top with crushed pistachios, lemon zest curls, and fresh herbs before serving.
Notes
Ensure butter is very cold for a flaky crust. Chill the assembled tart for extra firmness before baking if desired. Let tart cool for easier slicing.