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.
