ALMOND AND RICOTTA TART: THE BUSULMONA RECIPE

ALMOND AND RICOTTA TART, THE BUSULMONA RECIPE

Do you know grandma's tarts? The ones with homemade jams and marmalades? Good, because today's recipe has to do with tarts, but with it there will be almonds and ricotta, to make this recipe not only tasty, but also light. You are ready? Let's begin !

INGREDIENTS FOR THE almond and ricotta tart

300 g. of type 00 flour 100g. of oil. 100g. of sugar A pinch of salt Half a lemon peel 2 whole eggs

INGREDIENTS FOR THE STUFFING

250g. of ricotta 150 g. of almond flour 150g. of sugar One yolk A pinch of salt Half a lemon peel

DOUGH PROCEDURE

Place the 00 flour and the oil in a bowl, then add the eggs, one by one. We mix the lemon peel, salt and sugar into the mixture little by little. Once they have joined together, we wrap our dough in cling film. Place in the fridge for 20/30 minutes. In the meantime, let's prepare the cream. In a bowl, add the ricotta, sugar and lemon. The egg and salt, lastly. With a teaspoon of corn starch we mix all the ingredients. Our cream is ready! Now, let's move on to shaping our tart. Let's take the dough back into our hands and roll it out, helping ourselves with the flour. We insert it into our 24/26 cm pan and pierce the pastry to let it breathe. Add the filling and place in a fan oven at 180° for 20 minutes. Monitor the cooking and after 15 minutes, lower the temperature to 160°. Let it rest before removing the mold (otherwise we risk breaking it) for 30 minutes, but even more. And voilà! Our almond and ricotta tart is ready to be eaten.

STORAGE

The almond and ricotta tart can be stored for 3 days in the fridge. Flavia. Read also : Biscuits with olive oil. Chocolate and almond tarts. Sicilian almond pastes.