Sonia Arias

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Sonia Arias

Rico-Ricotta Tart

Name: Rico-Ricotta Tart
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 250 grams flour, (base); 150 grams butter, at room temperature, (base); 1 egg, (base); 1 pinch sugar, (base); 3/4 teaspoons salt, (base); flour, to sprinkle, (stuffing); 150 grams ricotta cheese, smoothing, (filling); 50 grams sugar, (filling); 150 milliliters milk, (filling); 3 eggs, separated clear of yolk, (stuffing); 1 lemon juice, (filling); 1 lemon zest, bleached, (stuffed); 20 grams flour, more a little to sprinkle, (stuffing); 30 grams cornstarch, (filling); 20 grams powdered sugar, (filling)

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This delicious ricotta cheese cake is delicious, with a fresh and rich touch of raspberries.

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Ingredients

8 portions

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Preparation

Base: Sift the flour and form a volcano with it. Cut the butter into pieces and add it with the egg to the volcano. Add sugar and salt. Mix with the left hand and with the right hand start kneading. When the mixture begins to amalgamate, add the milk to form a paste.

Knead with your hands 2 or 3 times until it is completely homogenous. Wrap in self-adhering plastic and refrigerate for several hours before use. On a floured surface, spread the dough in a circle about 2 mm thick.

Using a removable circular mold about 22 cm in diameter, cut the pasta and place on a baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 180 ° C.

Filling: In a bowl, mix the ricotta cheese, sugar, milk, egg yolks, juice and lemon zest, flour and cornstarch. Assemble the whites and carefully with a silicone spatula, add to the previous mixture.

Fill the cake base with the mixture and bake in the preheated oven for 20 minutes. Lower the temperature to 150 ° C and cook for another 15 minutes. Remove the cake from the oven and let cool. Carefully unmold and allow to cool to room temperature. Decorate with raspberries and sprinkle with icing sugar.