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sabato 4 agosto 2012

tart with fresh fruits and cheese cream




Prepare the pastry for a baking pan in 28 cm diameter, according to this recipe or to your favourite one.
Grease the cake tin  and place a sheet of parchment paper so that it bleeds profusely from the edges (so that you can remove it from pan without breaking it).


Roll out the pastry and prick the base inside. The time cooking will vary depending on the thickness you want to give to your tart.


Put the pan in the freezer only the time necessary to prepare the filling. Will be perfectly cooked.


For the filling you need:

250 g di ricotta cheese (goat ricotta is perfect) 
90 g caster sugar
1 lemon zest
50 g yogurt (or cream)
2 free range eggs









    A very quick and delicious tart stuffed with ricotta cheese, wich embraces the flavors of summer fruits, you will choose according to yout taste.



    Whip the ricotta cheese with the sugar and yogurt (if you use the cream, whip it a bit before), add the eggs and the grated rind of lemon. I also added a few drops of home made vanilla extract. 
    Take the tin with the pastry out from freezer, pour in the filling of ricotta cheese and dip in the fresh fruit you prefer.  (here I used grape, peach, apricot, pear) sprinkle some almonds and bake at 175° for 1 hour. If your pastry needs extra time cooking (this depend on its thickness) cover the surface with aluminium foil. I have cooked it for 1 h and 20 '.

    Store in the fridge. Itwill be much more exquisite!
           

    7 commenti:

    1. Una crostata molto deliziosa, complimenti.Ciao.

      RispondiElimina
    2. woooooooooooow incantevole!!! posso assaggiarne una fettina!!! slurp :D

      RispondiElimina
    3. Uhm che bontà!!! Poi adoro la ricotta!! Buon weekend, F.

      RispondiElimina
    4. This looks so wonderful.
      Glad to have found your blog .... looking forward to more posts!

      RispondiElimina
    5. OMG! Che goduria questa torta, complimenti! non me ne puoi spedire una fetta tramite corriere? Bella davvero, con la ricotta, mmmhhh, sbav!Complimenti

      RispondiElimina

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