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!

       

ricotta cheese cake

I found this beautiful recipe here and have changed only little things: like sugar, using less.

apricot pie with yogurt and goat cheese (ricotta)

I love the goat cheese, since I discovered its lightness and the total absence of flakes, this goat ricotta has become my favorite one for preparing desserts such as this delicious pie or cheesecake. It's a fresh cheese so you don't meet that unpleasant bitter aftertaste typical of products with preservatives. This cheese is obtained with the serum that is formed during the processing of milk into cheese: it's a food rich in protein and low in fat. So let's taste this noble food. Really delicious eaten absolute and perfect for many sweet and savory preparations.

Here it is in plain sight while biting into a warm slice of this delicious pie, it winks between the fruit and fork with its sublime flavor, delicate and "right". 

This recipe taken from the Encyclopaedia of Great Mastry Pastry Academy, participates in the contest of my friends  Assunta e Donatella.

Serve: 8 slices

Ingredients for the filling:

• 250 g goat ricotta 
• 250 g yogurt
• 170 g caster sugar
• 4 free range eggs
• 1 organic lemon
• 6 apricot jam
• 250 g apricots in syrup (weighted drained)
• butter for the pan

for the shortbread

• 300 g flour
• 150 g softened butter 
• 150 g caster sugar
• 1 lemon zest
• 1 free range egg
• 1 teaspoon of vanilla extract (optional)

1. Prepare the shortbread mixing quickly all ingredients, flatten it with a rolling pin between two baking papers. Store in the fridge while preparing the filling. 

2. In the meanwhile prepare the filling: in a bowl mix the ricotta cheese with yogurt and sugar  with a spatula, then add 3 eggs one by one and the lemon zest. 

3. Divide the dough in two parts one larger than the other. Roll it in two discs of 20 and 26 cm in diameter. 

4. Grease a springform pan (I used a mold disposable) and cover the bottom and the sides with baking paper wet and squeezed, upward out so that you can unmold the pie without breaking it (it's a useful trick to unmold the cakes with a soft inner). Close the pie with the larger disc.    

5. Prick the bottom with a fork, spread the jam on the top, then pour in the ricotta mixture; level with a spatula and dip the apricots into the mixture. Cover with the other pastry disc, engrave with smaller cuts, radially folded over the edges of the pastry and brush the top with the remained egg beaten.  

6. Bake the cake at  175° for about 1 hour and serve warm, an experience!, or at room temperature.