Ricotta Raspberry Tart

Ingredients

Directions

1. 1

   Mix flour and baking powder. Pour into a mixing bowl. Add 75 g sugar, salt and fat in pieces and 2 eggs and knead with the dough hooks of the hand mixer. At the end knead with your hands to a smooth dough. Cover and let it rest in the fridge for about 30 minutes.

2. 2

   Roll out approx. 2/3 of the dough on a lightly floured work surface (approx. 32 cm Ø). Grease a form with a removable base and line it with the dough. Put the ricotta, remaining sugar, vanillin sugar and liqueur into a mixing bowl and mix with the whisks of the hand mixer. Stir in the remaining eggs one after the other. Select the raspberries and carefully fold half of them into the ricotta mixture. Pour onto the dough and spread the rest of the raspberries on the ricotta mixture. Roll out the rest of the dough on a lightly floured work surface until round (approx. 26 cm Ø) and cut into strips of approx. 1 cm width using a dough spinner. Place the dough strips in a grid pattern on the ricotta-raspberry mixture. Mix egg yolk and cream and spread the dough strips with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes.

3. 3

   Roll out the rest of the dough on a lightly floured work surface until round (approx. 26 cm Ø) and cut into strips of approx. 1 cm width using a dough spinner. Place the dough strips in a grid pattern on the ricotta-raspberry mixture. Mix egg yolk and cream and spread the dough strips with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes. Let cool on a cake rack. Remove from the tin and serve dusted with icing sugar. Makes approx. 12 pieces

4. 4

   waiting time approx. 2 1/2 hours