Is there a sweeter combination than ricotta and strawberries? Even better with the
shortcrust pastry from "Cucinare è come amare", made with
Ruggeri Type 1 Soft Wheat Flour . Follow the recipe and enjoy the ricotta and strawberry filled tart!
Ingredients for the shortcrust pastry
- 300 g of Ruggeri Type 1 Soft Wheat Flour
- 90 g of icing sugar
- 5 g baking powder
- grated zest of half a lemon
- a teaspoon of vanilla extract
- 140 g butter in pieces
- 1 whole egg
- 15 ml of milk
Ingredients for the filling
- 300 g of fresh ricotta
- 150 g of fresh strawberries cut into pieces
- 2 teaspoons lemon juice
- 70 g of icing sugar
- 1 teaspoon cornstarch (or potato starch)
Procedure
To make this ricotta and strawberry filled tart, start by preparing the shortcrust pastry. In a bowl, pour the type 1 soft wheat flour, the icing sugar, the yeast, the pinch of salt and mix everything together.
Add the butter in pieces and start kneading until you get a sandy mixture. Finally add the egg, milk, lemon zest and vanilla. Knead everything until you get a smooth dough of shortcrust pastry, wrap the dough in cling film and leave to rest in the fridge for about an hour.
Next, on a work surface, roll out about 3/4 of the pastry and line a previously buttered and floured 24 cm diameter cake tin. Fill the tart with ricotta and strawberries that you have previously mixed together with the sugar, starch and lemon juice.
Cover everything with the remaining pastry, sealing the edges well and bake in a static oven at 180° for about 35-40 minutes.
Once baked and left to cool, place the cake on a serving plate and sprinkle with powdered sugar. At this point your delicious and crumbly ricotta and strawberry filled tart will be ready to be enjoyed.
