Italian Peach Ricotta Tart

Prepare the Custard Filling:

1. In a saucepan, whisk together the egg, milk, sugar, starch, and vanilla sugar.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from heat and let cool slightly. Stir in the egg yolk for added richness.

Assemble the Tart:

1. Spread the custard filling over the prepared dough.
2. Arrange the peach slices decoratively on top of the custard.

Bake the Tart:

1. Bake in the preheated oven for 35-40 minutes or until the edges are golden and the filling is set.
2. Allow the tart to cool completely before proceeding.

Prepare the Ricotta Cream:

1. In a mixing bowl, whip the ricotta cheese and whipping cream together until smooth and fluffy.
2. Spread the ricotta mixture over the cooled tart.

Finish with Toppings:

1. Sprinkle almond flakes evenly over the ricotta layer.
2. Dust generously with powdered sugar for a classic finish.

Serve:
Slice the tart into wedges and serve chilled.

5 Serving Suggestions

• Serve with a dollop of freshly whipped cream.
• Pair with a scoop of vanilla gelato.
• Drizzle with a touch of honey or caramel sauce.
• Serve with a side of fresh berries for added color and flavor.
• Enjoy alongside a cup of espresso or cappuccino.

Cooking Tips

• For a firmer crust, chill the dough in the fridge for 30 minutes before rolling it out.
• Use fresh peaches when in season for a brighter, juicier flavor.
• Whip the ricotta cream just before spreading to maintain its airy texture.
• Lightly toast almond flakes before sprinkling for extra nuttiness.
• Store the tart in the fridge to keep the custard and cream layers set.