Cookbook Desserts

Ricotta and Berries Tart

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

Prepare this recipe with:

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

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