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
Melt the butter over low heat and add the almond flavoring. Beat the eggs with the whole Sterilgarda UHT milk and add the melted butter. Mix the sifted ...
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