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Ricotta tart with jam

MEDIUM | 30 minutes

Presentation

The ricotta and jam tart is a genuine and delicious dessert to be prepared as a snack or as a dessert after a family lunch or on holidays. In this recipe the tart is crunchy and fragrant on the outside and sweet and tender on the inside. Truly irresistible, to be filled with the jam of your choice. In this recipe we have used all organic ingredients, but you can make it with the ones you prefer. You just have to try it. Have a good meal!

Recipe by Health Economist

Ingredients

4 people
The shortcrust pastry
  • Flour 0 organic 250 gr
  • Brown sugar 80 gr
  • Organic eggs 2
  • yeast ½ bustina
  • Organic lemon peel q.b.
The filling
  • Organic jam 1 vasetto
Ricotta cream
  • Sheep ricotta 400 gr
  • Brown sugar 80 gr.
  • Organic egg 1

Method

The shortcrust pastry

1

In a bowl combine the dry ingredients: flour, brown sugar and baking powder.

2

Then add extra virgin olive oil, grated lemon peel and eggs.

3

Mix everything well until you get a firm and compact dough.

4

Cover with cling film and leave to rest in the fridge for 30 minutes.

Ricotta cream

1

In a bowl, combine the ricotta, an organic egg and 80g of brown sugar. Mix well until you get a smooth, lump-free cream. If you prefer you can mix with electric whisks.

Creation of the tart

1

Flour your work surface and roll out the pastry. Then take a generous half of the shortcrust pastry and with this lining a well-buttered and floured 22 cm springform pan. Trim the dough along the edges and prick the bottom with the prongs of a fork.

2

Now fill it with the ricotta cream and spread the jam over it, leveling it with a knife or spatula.

3

Cover with the remaining shortcrust pastry, and you can make strips or shapes as you like. We made stars with stencils.

4

Bake the tart at 180 degrees for about 45 minutes. Remove from the oven and let it cool. Let the tart with ricotta and jam rest in the refrigerator for at least two hours before serving. Enjoy your meal!

Ricetta di : Economista salutista

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