Cottage cheese tart with fruit
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Ingredients for 12 pieces:
- 7-10 Tbsp For the short pastry:
- 300 g Flour
- 80 g Sugar
- 1 Egg (Gr. M)
- 150 g + some soft butter
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp grated zest of 1 organic lemon
- 7-10 Tbsp For the ricotta cream:
- 250 g creamy ricotta
- 50 g Sugar
- 2 Eggs (Gr. M)
- 7-10 Tbsp juice + slightly grated zest of 1 organic lemon
- 350 g Fruits (e.g. strawberries and mango)
- 7-10 Tbsp Icing sugar
Directions
- 1
For the shortcrust pastry, pour flour into a large bowl and press a depression in the middle. Add sugar, egg, 150 g butter, oil and lemon zest. First add the wet ingredients with a
- 2
Mix the fork to a compact mass. Then quickly knead everything into a smooth dough with your hands. The dough should feel like plasticine - if it is too dry, add some more
- 3
oil, it is too fat, knead in some more flour. Cover the dough and chill for about 30 minutes.
- 4
For the cream, mix the ricotta, sugar, eggs, lemon juice and zest in a bowl with the whisks of the mixer
- 5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the recesses of a muffin tray (12 troughs) with butter. Divide the short pastry into 12 portions and cut into balls
- 6
form. Press each ball of dough flat and line the baking troughs with it, while slightly lifting and pressing the edge
- 7
Fill the tartlets with ricotta cream too little 3⁄4 Bake in the oven for 18-20 minutes until the ricotta cream is lightly curdled and the dough is golden brown. Let the tartlets cool down
- 8
Just before serving, wash and clean the fruits and cut them into small pieces
- 9
cut. Put it on the ricotta tart. Dust with icing sugar
- 10
waiting time approx. 1/2 hours
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