Crêpe Roses with Ricotta and Flambéed Orange Sauce

Ingredients

• 200 g All-Purpose Flour (sifted)
• 115 g Unsalted Butter (cold, cut into small cubes)
• 30 g Granulated Sugar (for crust)
• 45 ml Cold Water (ice‑cold)
• 250 g Ricotta Cheese (Calabro brand, drained)
• 80 g Granulated Sugar (for filling)
• 1 Egg (large, room temperature)
• 1 tsp Vanilla Extract (pure)
• 1 tsp Rose Water (food‑grade)
• 150 g Fresh Red Grapes (halved, seedless)
• 15 g Powdered Sugar (for dusting)

Instructions

1. Prepare the Crust

   In a mixing bowl combine sifted flour, 30 g sugar, and cold butter cubes. Using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT10M

2. Form and Chill the Dough

   Gather the crumb mixture into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

3. Roll Out the Crust

   On a lightly floured surface, roll the dough to a 3‑mm thickness. Carefully transfer to the 9‑inch tart pan, pressing gently into the edges. Trim excess dough with a knife.

   Time: PT5M

4. Blind Bake the Crust

   Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a pre‑heated oven at 190°C for 12 minutes, then remove the weights and parchment and bake another 5 minutes until lightly golden.

   Time: PT17M

   Temperature: 190°C

5. Prepare the Ricotta Filling

   In a clean bowl, whisk together ricotta, 80 g sugar, the egg, vanilla extract, and rose water until smooth. The mixture should be creamy with no lumps.

   Time: PT5M

6. Fill the Tart

   Pour the ricotta mixture into the pre‑baked crust, spreading evenly with a spatula.

   Time: PT2M

7. Bake the Filled Tart

   Return the tart to the oven and bake at 170°C for 20 minutes, or until the filling is set and the top is just lightly browned.

   Time: PT20M

   Temperature: 170°C

8. Cool and Add Fresh Grapes

   Allow the tart to cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, arrange halved grapes on top and dust lightly with powdered sugar.

   Time: PT10M

9. Serve

   Slice the tart with a sharp knife, wipe the blade between cuts, and serve at room temperature.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g