Ricotta and gianduiotti tart with raisins


How to make a delicious ricotta tart by mixing pieces of gianduiotti, raisins, cinnamon, flour, sugar and eggs in the filling.

Ingredients for 8 people

- 300 g of white flour "00"

- 1 yolk

- 200 g of butter

- 100 g of icing sugar

- 1 untreated lemon

- salt

For the cream

- 400 g of cottage cheese

- 2 eggs

- 70 g of sugar

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- 30 g of white flour "00"

- 1 handful of raisins

- 20 gianduiotti

- cinnamon

How to prepare the ricotta and gianduiotti tart

In a bowl put the flour, the yolk, the chopped butter, the icing sugar, the grated lemon peel and a pinch of salt.

Quickly mix all the ingredients, form a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for 1 hour.

Soak the raisins in warm water.

To prepare the cream, beat the eggs with the sugar whisk to obtain a puffy and frothy mixture.

Add the ricotta and a pinch of cinnamon, turn with a wooden spoon and finally add the squeezed and floured raisins with the gianduiotti into small pieces, then mix everything.

Roll out the dough keeping a little aside to decorate the tart.

Butter a hinged cake pan and line it with the shortcrust pastry, prick it with a fork and pour the ricotta cream over it.

With the advanced dough cut thin strips and decorate the surface of the tart.

Bake in a hot oven at 160 ° -170 ° C for 35 minutes.

After taking out the cake, let it cool and remove it from the mold.

Sprinkle it with the icing sugar and serve the sliced ​​ricotta and gianduia tart.

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Tags: Desserts