Ingredients:
Shortcrust pastry
- 200 g of organic Arifa Ruggeri flour
- an egg
- 100 g of sugar
- 100 g of butter
- a pinch of salt
For the filling
- 500 g of fresh ricotta
- 100 g of sugar
- a teaspoon of vanilla extract or a vial of vanilla flavoring
- 200 g of strawberry jam
To make the ricotta and strawberry jam tart, start by preparing the shortcrust pastry.. in a bowl or in a mixer, put the egg, sugar, butter, a pinch of salt and flour.. mix everything together and spread it out on a baking tray, covering the edges as well.. let the tray cool in the refrigerator.. in the meantime, prepare the filling by putting the ricotta, sugar and vanilla in a bowl.. mix everything together well and pour it into the shortcrust pastry.. level with a spoon or spatula.. bake in a preheated oven at 180° for about 40 minutes and in any case check that the filling is compact.. once cooked, remove from the oven and let it cool completely.. put the jam on the surface evenly.. if it rests a bit it's better, but if you can't resist, just slice it.. your ricotta and strawberry jam tart is ready!!
