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Delicious Burrata Explosion Tart bursting with creamy goodness
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Burrata Explosion Tart

A stunning tart with a crispy crust, creamy ricotta, zesty lemon, and a luscious burrata center that creates an explosion of flavor.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Burrata Explosion Tart, Creamy Tart, Lemon Dessert, Pistachio Crust, Ricotta Tart
Servings: 8 servings
Calories: 250kcal

Ingredients

For the Pistachio Crust

  • 120 g all-purpose flour Provides a flaky and crispy crust.
  • 60 g ground pistachios Adds nutty flavor and crunch.
  • 0.5 tsp salt Enhances overall flavor.
  • 1 tbsp sugar Balances savory elements with sweetness.
  • 100 g cold butter, cubed Essential for a buttery crust.
  • 1 whole egg yolk Adds richness and binds the dough.
  • 1–2 tbsp cold water Used to achieve correct dough consistency.

For the Filling

  • 250 g ricotta cheese Creamy base providing a rich contrast.
  • 1 whole egg Binds the filling together.
  • 1 whole zest of lemon Adds brightness to the flavor.
  • 1 tbsp lemon juice Balances the richness of cheese.
  • 1 tbsp grated Parmesan Adds savory depth to filling.
  • to taste salt & pepper Essential seasonings for flavor.
  • 1 whole burrata (125–150 g), drained Creamy explosion when sliced.

For Garnish

  • Crushed pistachios Colorful flavorful topping.
  • Lemon zest curls Decorative touch.
  • Fresh thyme or basil Herbal freshness.

Instructions

Make the Pistachio Crust

  • In a mixing bowl, combine flour, ground pistachios, salt, and sugar. Rub in cold butter until the mixture resembles fine breadcrumbs.
  • Add egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap in plastic, and chill for 30 minutes.

Par-bake the Crust

  • Preheat the oven to 180°C (356°F). Roll out the chilled dough into a 3 mm thick round. Press into a 22 cm tart tin, prick the base, line with parchment, and fill with weights.
  • Bake for 12 minutes, remove weights, and bake for an additional 5 minutes until lightly golden.

Mix the Filling

  • In a bowl, combine ricotta, egg, lemon zest, lemon juice, Parmesan, and seasonings. Whisk until smooth.

Assemble the Tart

  • Spread the ricotta filling into the par-baked crust, nestle the burrata in the center. Bake for 20–25 minutes until edges are golden brown.

Cool & Garnish

  • Cool the tart for 10–15 minutes. Garnish with crushed pistachios, lemon curls, and fresh herbs.
  • Slice at the table for dramatic effect.

Notes

Chill your ingredients for a flaky crust. Consider adding nutmeg or red pepper flakes for more flavor. Allow tart to cool adequately.