Discover with us one of Latium’s typical desserts: ROMAN RICOTTA AND CHERRY TART… organic of course! 🌱
A fragrant shortcrust pastry base encloses a soft and fresh ricotta cream inside, covered with a sweet sour cherry jam🍒 It’s a well-balanced dessert, both in flavour and texture, perfect to end a family lunch or a dinner with friends on a high note 🎉
👉🏻Con our Type 0 organic flour you will obtain a perfect shortcrust pastry, light and genuine.
Follow all the steps 😉
- Preparation: about 1 hour
- Servings: 6 persons
- Difficulty: medium
- Baking time: 50 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
For the shortcrust pastry:
- 250 gr of Organic type 0 Flour
- 100 g cold butter cubes
- 1 egg
- 1 untreated lemon (grated peel)
- 100 g sugar (white or wholemeal)
- 1 teaspoon instant baking powder
- A pinch of salt
For the filling:
- 500 g sheep's milk ricotta
- 150 g caster sugar
- 1 egg
- Grated rind of an untreated lemon
- 1 jar of sour cherry jam
PROCEDURE
Turn the oven on 170°C in static mode. Pour the flour into a bowl. Add the sifted baking powder, pinch of salt, grated lemon peel and mix. Add the cold cubed butter and knead with your fingers until you obtain a sandy mixture. Add the sugar and egg and mix first with a spoon and then with your fingertips.
Make a soft ball and let it rest 20 minutes wrapped in clingfilm. Roll out the shortcrust pastry to about half a cm thickness and line the baking tin covered with baking paper, also lining the edges. Pierce the bottom of the tart with a fork.
Filling: Pour the ricotta into a bowl. Add the caster sugar, egg and grated lemon zest. Mix well with a whisk or electric mixer until smooth. Pour the ricotta filling into the shortcrust pastry base and level out with a spatula. Spread a layer of sour cherry jam on top of the ricotta filling. Bake the tart in a preheated oven at 170°C and bake for 45-50 minutes. Let the tart cool completely before removing it from the baking tin. You can speed it up by keeping it in the freezer for half an hour.
FOR THIS RECIPE WE USED:
