Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 16 | 50 minuti |
Ingredients
| 300 g | flour |
| 2 | eggs |
| 100 g | butter |
| 10 g | sugar |
| 1 cucchiai | yeast |
| 1 scorze | lemons |
| 500 g | Sterilgarda ricotta |
| 200 g | powdered sugar |
| 1 cucchiaini | vanilla |
| 2 cucchiaini | Sterilgarda microfiltered whole milk |
| 400 g | berries |
Preparation
- Prepare the shortcrust pastry by combining the flour, eggs, butter, sugar, yeast and finely chopped lemon peel in a bowl
- Work the dough until it has the right smooth consistency, wrap it in cling film and put it in the fridge for 30 minutes
- Roll out the dough and line the tart pan
- Using a fork, prick the dough all over the surface
- Cook at 180° for 20 minutes in a preheated oven
- In a bowl add the ricotta with the milk, vanilla and icing sugar. Mix until you get a smooth and homogeneous cream
- Pour the resulting cream onto the tart
- Add the berries all over the surface
- Refrigerate for 1 hour and serve
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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