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Monday, September 15, 2014

Recipe: Italian Tart with Ricotta Cheese

Italian Tart with Ricotta Cheese Recipe

Italian Food Tart with Ricotta Cheese
Italian Tart with Ricotta Cheese

Ingredients for Italian Tart with Ricotta Cheese:

Wheat flour - 400 grams
Butter - 225 grams
Sugar - 120 grams
Eggs - 2 pieces
Salt - 0.5 tablespoon or according to your test
Ricotta cheese - 400 grams
Candied orange - 100 grams
Chocolate 1 00 grams
Peach Jam – 100 grams
Powdered cinnamon - pinch
Almonds - 100 grams
Powdered sugar - 2 tablespoons

Cooking Method for Italian Tart with Ricotta Cheese

1. Cut the 200 grams cold butter into the cubes. Filter flour with salt and pour into a mixing bowl. Top with butter. Beat on the slowest speed until it forms an oil-flour crumb not longer, otherwise the dough is stiff.

2 Add the sugar and turn the mixer for 10 seconds. Add the eggs and stir quickly. Turn dough out onto a work surface, Pro Mess 2-3, roll into a ball and wrap in plastic wrap. Store it in the refrigerator for at least 30 minutes.

3 Ricotta pass through a sieve and mix with jam and cinnamon. Cut the candied fruit and chocolate into small pieces and add to the stuffing.

4 Almond put in boiling water and blanch for 2 minutes. Fold in a colander and cover with cold water. Clean nuts from brown skin and pat dry.

5 Grease a round shape with a diameter of 24 cm butter. Divide the dough into two unequal parts. Roll out a large part of the circle of diameter of 32-34 cm, less - in a circle with a diameter of 24 cm, both the thickness of 4-5 mm. Place the larger circle of dough into shape, flatten on the bottom and a side. Put the filling and cover with the second sheet of dough, zaschipnite edge. Decorate the cake with almonds and store in the refrigerator for 15 minutes.

6 Preheat the oven to 180 ° C. Bake cake 30-35 minutes, until golden brown. Remove and cool on a lattice. Cool cake, sprinkle with powdered sugar.

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