Hello! tonight, instead of going to the gym to do my duty, I decided to give a little 'satisfaction ... to those who, like me, begin to feel the shortening of days and the upcoming winter!
This recipe is a variation of the classic tart with ricotta ...
Yeah I know! splits in half, but that's normal, because the water evaporates the liquid components
Ingredients:
superfriabile For the pastry: 150 gr
.
flour 50 gr. frumina
of 100 gr. butter
70 gr. sugar 1 egg
essence of lemon or lemon (half a glass poor)
For the filling: 250 gr
. Ricotta
essence or grated orange peel 1 egg
100 gr. unmounted
cream 80 gr. icing sugar 80 g vanilla
. chocolate chips
a packet of ginseng coffee to dissolve in the cream
To decorate:
miniature chocolates or chocolate coffee beans
Procedure: Prepare the pastry
....
Mix all the ingredients, make the usual ball and put it in the refrigerator for 1 hour
Roll out the dough on the pan and prick the bottom, then RiOS to put back in refrigerator
Meanwhile prepare the stuffing ...
Mix the ricotta with the sugar
Add the egg and the cream with the powder of ginseng, previously united
join the orange peel and chocolate chips
Pour the mixture into the mold and bake in preheated oven at 170 degrees cold er 30 ', then by convection oven is only in for 10'
.... Even if it swells in the oven in a non-homogeneous, do not worry, because it deflates just changed cooking methods and even more when he comes out of the oven!
... For the most greedy and greedy, I would add a good sprinkling of cocoa powder or icing sugar and vanilla .... serve on plates garnished with fresh whipped cream!
KISSES TO ALL FROM EMY E. ...
NEXT RECIPE!
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