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Ricotta and strawberry tart

Ricotta and strawberry tart

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Ricotta and strawberry tart recipe of 11-05-2013 [Updated on 29-08-2018]

This ricotta and strawberry tart is my variation of the classic tart with cream and fruit, more delicate, fresher and perfect to celebrate Mother's Day. Today I dedicate the recipe of the day to mothers, those mothers who are the cornerstone of the family, the lighthouse that shows you the way, the safe harbor where to dock during a storm, the source of that infinite and unconditional love that sacrifice themselves without ever complaining and always with a smile on my lips, I dedicate this recipe to my mother who for me is a model of a woman that I admire and a mother that I aspire to become for my Elisa. So if you have a special mother to celebrate maybe with this ricotta and strawberry tart I gave you the recipe to prepare tomorrow. Basins my friends and especially to you mothers friends; *


How to make the ricotta and strawberry tart

Prepare the shortcrust pastry by putting the flour in a bowl with the eggs, butter, sugar, yeast and lemon peel in the center

Knead with your fingertips until you get a smooth and homogeneous dough
Wrap the pastry in cling film and put it to harden in the fridge for 30 minutes

Take back the dough, roll it out with the help of a rolling pin on a floured surface until you get a sheet of about 3 mm

Line a greased and floured tart mold with the shortcrust pastry, prick the entire surface with the prongs of a fork

Cover with parchment paper, put a weight on top, for example some beans and bake. Bake at 180 ° in a preheated oven for about 20 minutes

Allow to cool, then transfer the pastry shell to a serving dish

Prepare the riocotta cream by dissolving it in a bowl with a little milk and vanilla essence.
Add the icing sugar and whisk until a smooth and homogeneous cream is obtained

Pour the cream obtained on the tart and level as much as possible.

Wash the strawberries, remove the stalk and cut them into slices and with them re-cover the entire surface of the cake

Now prepare the cover gelatin following the instructions on the coinfection
Let the jelly cool slightly then pour it over the entire surface of the tart

Refrigerate the Ricotta and Strawberry Tart for an hour before cutting it into slices and serving

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