Crispy Kadaif Ricotta Tart
- 9-inch/22 cm springform pan
- Mixing bowls
INGREDIENTS
- 7 ounces/200 grams kadaif, shredded phyllo
- 3.5 ounces/100 grams unsalted butter, melted
- 4 large eggs
- 1 cups/200 grams sugar
- 2 cups/500 grams whole milk ricotta
- 1 cup/250 grams full-fat Greek yogurt
- ½ cup/70 grams all-purpose flour
- Powdered sugar, for dusting
- Chopped pistachios and dried rose petals, for garnish
INSTRUCTIONS
- Heat the oven to 430°F (220°C). Generously grease a 9-inch/22 cm springform pan with butter.
- Place the kadaif in a large bowl and gently pull apart the strands with your fingers. Drizzle with the melted butter and toss until evenly coated. Press half the mixture firmly into the bottom of the prepared pan in an even layer, taking care to compress it well. Reserve the remaining kadaif.
- Bake the base until golden and crisp, about 10 minutes. Remove from the oven and lower the temperature to 355°F (180°C).
- In a large bowl, whisk together the eggs and sugar until pale and thick, about 1 minute. Add the ricotta, yogurt, and flour, and whisk until smooth and uniform. Pour the filling over the baked kadaif crust.
- Take the reserved kadaif and arrange it along the inner sides of the pan to form a ring or crown. Gently press it into the filling so it adheres but still stands above the surface.
- Bake until the filling is set and puffed slightly in the center, 45 minutes. Remove from the oven and dust the exposed kadaif with powdered sugar while still warm.
- Let the tart cool at room temperature for 1 hour, then refrigerate for another hour before slicing. Garnish with crushed pistachios and dried rose petals just before serving.
- The kadaif will be crisp on the first day. By the next day, it softens slightly, but the ricotta tart remains deeply satisfying.
FAQ
How can I make this ricotta tart gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains a binder like xanthan gum. Ensure the kadaif you use is also certified gluten-free, as some brands contain wheat-based ingredients or are produced in facilities with cross-contamination.
What is the best way to slice and serve the tart?
Chill the tart thoroughly so the filling firms up. Use a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts. A springform pan makes unmolding easier, but if using a regular tart pan, ensure the tart is fully cooled before lifting.
Is it possible to make this recipe without eggs?
This tart relies on eggs to set the custard filling, so removing them completely will change the texture significantly. However, it’s possible to create an eggless version using alternatives like 1 tablespoon cornstarch or arrowroot powder per egg, whisked with a little water. Another option is to blend silken tofu or use a commercial egg replacer. Keep in mind the tart may not set as firmly and may be slightly more fragile. Also, the flavor will shift toward a lighter, less custardy profile.
Can I use mascarpone instead of yogurt in this tart?
Mascarpone is richer and creamier, which will result in a denser and more indulgent filling. Keep in mind that mascarpone has a higher fat content and milder tang compared to yogurt, so the flavor will shift slightly toward the sweeter side. To balance this, you might reduce the sugar by a couple of tablespoons or add a pinch of salt to enhance depth.
What can I use if I can’t find kadaif for this ricotta tart?
You can try using shredded phyllo dough or even thinly sliced regular phyllo sheets. To replicate the texture, stack several sheets, roll them tightly, and cut into fine shreds with a sharp knife or scissors. Then fluff and separate the strands before mixing with butter.
How far in advance can I make this ricotta tart?
You can prepare this ricotta tart up to 2 days in advance. Bake it fully, let it cool, and store it covered in the refrigerator. The kadaif topping will be crispiest on the first day, but it softens slightly by the second without compromising the overall flavor. If you want to maintain some crunch, store extra kadaif topping separately, toast it just before serving, and scatter it over the tart. Always garnish with pistachios and rose petals just before serving for best presentation.
Why does my tart filling crack or collapse after baking?
Cracking or collapsing in a ricotta tart usually happens when the filling is overbaked or the oven temperature is too high. The filling should be just set—still slightly wobbly in the center when removed from the oven. Overmixing the batter can also incorporate too much air, which expands and deflates during cooling. Bake at 350°F (180°C) exactly as directed and cool the tart gradually: first at room temperature, then in the refrigerator. Avoid opening the oven door frequently while baking.
How do I keep the kadaif crisp on the second day?
Kadaif is crispiest when freshly baked, but you can preserve its crunch in a ricotta tart by storing it properly. Once cooled, cover the tart loosely with foil or parchment paper—avoid sealing it in plastic wrap, which traps moisture. For even better texture, toast any reserved kadaif separately, store it in an airtight container, and sprinkle it over the tart just before serving the next day. Reheating the tart in a low oven for a few minutes may also revive some crispness.
Can I freeze the tart with the kadaif crust?
It is possible, but the kadaif crust will lose its signature crunch upon thawing. To freeze, cool the tart completely, then wrap tightly in plastic wrap followed by a layer of foil. Freeze for up to one month. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 10–15 minutes to help the texture. For best results, consider freezing the tart without the top layer of kadaif and adding fresh toasted kadaif just before serving.
