Lemon and ricotta tart is a simple and really delicious dessert made with crunchy shortcrust pastry shell and filled with lemon custard and ricotta cream . The procedure is a bit long but the preparation is simple: the end result will be a delicious and fragrant tart, ideal to enjoy as a snack or to serve as an exquisite dessert after a meal: it will win over friends and relatives.<\/p>\n\n\n\n
Ingredients
FOR THE SHORTCRUST PASTRY
FLOUR 00
500 gr
SUGAR
250 gr
BUTTER
200 gr
EGG
2
BAKING POWDER FOR CAKES
8 gr
SALE
5 gr
VANILLA EXTRACT
1\/2 tsp
LEMON PEEL
1\/2
FOR THE LEMON CUSTARD
LATTE
500 ml
WHIPPING CREAM
70 ml
LEMON JUICE
60 ml
MORE STARCH
50 gr
BUTTER
30 gr
YOLKS
2
WHOLE EGG
1
LEMON PEEL
1
SALE
1 pinch
VANILLA EXTRACT
q.b.
FOR THE RICOTTA CREAM
RICOTTA
300 gr
SUGAR
180 gr
WHOLE EGG
1
How to prepare lemon and ricotta tart<\/p>\n\n\n\n
Step 1
To prepare the shortcrust pastry: add the yeast and butter to the flour. Knead to crumble everything
1
.<\/p>\n\n\n\n
Step 2
Open a space in the center and pour in the sugar, salt, vanilla extract and lemon zest and eggs
2
.<\/p>\n\n\n\n
Step 3
Mix the ingredients with your hands. Work the dough to obtain a smooth and compact pastry. Wrap the dough in clingfilm
3
and let it rest in the fridge for 2 hours.<\/p>\n\n\n\n
Step 4
To prepare the custard: pour the milk into the saucepan, add the whipping cream, the vanilla extract and the lemon peel
4
. Cook without coming to a boil.<\/p>\n\n\n\n
Step 5
In a bowl combine the starch, yolks, egg, salt and mix well. Add the milk by filtering it with a strainer to remove the lemon peel
5
, and keep stirring to mix the ingredients.<\/p>\n\n\n\n
Step 6
Transfer the mixture back to the saucepan and cook, stirring constantly to thicken
6
.<\/p>\n\n\n\n
Step 7
Put the cream in a bowl, add the lemon juice and the butter and stir to melt. Cover the cream with cling film
7
and let it sit to cool.<\/p>\n\n\n\n
Step 8
Meanwhile, in another bowl, combine 300 g of ricotta with the sugar and an egg. Mix until you get a creamy mixture
8
.<\/p>\n\n\n\n
Step 9
When the two creams have cooled, combine them
9
and mix well.<\/p>\n\n\n\n
Step 10
Cut a piece from the shortcrust pastry
10
to make loaves to use later.<\/p>\n\n\n\n
Step 11
Roll it out with a rolling pin to a thickness of 3 mm
eleven
.<\/p>\n\n\n\n
Step 12
Roll out the pastry between two sheets of parchment paper to make the job easier and place it in the buttered and floured 18 cm diameter mold
12
.<\/p>\n\n\n\n
Step 13
Cut the excess shortbread and make it adhere to the edges of the mold
13
.<\/p>\n\n\n\n
Step 14
Pour the cream inside and level it well. Apply the shortbread strands on the tart and form a grid. Finish by creating a string around the edge of the tart
14
. Bake it in a static oven at 180\u00b0C for 50 minutes.<\/p>\n\n\n\n
Step 15
Let it cool before removing it from the mold. Dust the icing sugar and serve the tart
15
.<\/p>\n\n\n\n
storage
You can keep the babbaiola tart for 2-3 days in the refrigerator, in an airtight container.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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