EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Here we are with another simple but delicious recipe: the tart with ricotta cream and cherries, a light dish and a dessert suitable for the summer season.
TART WITH RICOTTA CREAM AND CHERRIES
Ingredients for 4 people: For the light pastry: 300 g rice flour – 2 eggs – 120 g Butter Santa Lucia Galbani – 100 g powdered sugar – vanilla or lemon peel – 1 teaspoon yeast
Filling: 500 g cherries – 500 g light ricotta cheese – 60 g brown sugar – 60 g powdered sugar – 1 glass of water – cinnamon – peel of half a lemon
Prepare the pastry kneading all the ingredients until you get a soft and elastic dough. Wrap it with cling film and let it rest for 30 minutes in the refrigerator.
Roll out the pastry to 0.5 mm thick, line a cake tin of 24 cm diameter buttered and floured. Pierce the bottom of the dough with the tines of a fork and cook at 180 º C. for about 25 minutes.
Sift the light ricotta and put it in a bowl. Add icing sugar and the grated lemon zest.
Take the stone out of the cherries; in a low and wide saucepan heat the cane sugar with a glass of water and a pinch of cinnamon.
Add the cherries and cook with the lid for 5 minutes.
Drain the cherries from the liquid; fill the shell of shortcrust pastry with the sweetened ricotta cheese and garnish the tart with cherries and, if desired, fresh flowers.
Enjoy your meal!