Tart ricotta and strawberries

Chococcino cake (34 votes)  
Category Desserts
 
Préparation: 30 min
Cuisine: 20 min
Total: 50 min

Cooking process

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This ricotta tart and strawberries and 'my version of the classic tart with cream and fruit, more' delicate, more 'fresh and perfect to celebrate Mother's Day. Today I dedicate the recipe of the day for mothers, those mamne which are the mainstay of the family, the beacon that shows you the way, the safe haven where dock during a storm, the source of that 'infinite and unconditional love who sacrifice without complaining and always with a smile, this recipe I dedicate to my mom for me and 'a model of woman that I admire and aspire to become a mother for my Elisa. So if you have a special mom to celebrate perhaps with this tart ricotta and strawberries I have given you the recipe to prepare tomorrow. Basins my friends and especially to you friends mothers; *



Serves
one from 28 cm mold
Ingredients pastry
300 g flour
2 eggs
100 g butter
100 grams of sugar
1 teaspoon baking powder
1 lemon peel
stuffing ingredients

How to make the tart ricotta and strawberries

Prepare the pastry put the flour in a bowl with the center the eggs, butter, sugar, baking powder and lemon peel

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Knead with your fingertips until the mixture is smooth and homogeneous dough
Wrap the pastry in cling film and place in refrigerator to harden for 30 minutes

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

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Fodertate the pastry with a mold for buttered and floured tarts, prick all over with the tines of a fork

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Cover with greaseproof paper, place a weight on top, such as beans and bake. Bake at 180 ° in a preheated oven for about 20 minutes

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Allow to cool then transferred the pastry shell on a serving plate

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Prepare the riocotta stemperandola cream in a bowl with a little milk and vanilla essence.
Add the powdered sugar and mounted until you get a smooth and homogeneous cream

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Pour the cream on the tart and level as possible.

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Wash strawberries, remove the stalks and cut them into slices and with them riucoprite entire surface of the cake

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Prepare now for the cover jelly by following the instructions on the coinfection
Just let it cool and then pour the gelatin over the entire surface of the tart

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Refrigerate the tart ricotta and strawberries for an hour before cutting it into slices and serve

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