GAETANA`S BAKED RICOTTA TART ( CROSTATA DI RICOTTA) - theitaliancookingclass.com скачать в хорошем качестве

GAETANA`S BAKED RICOTTA TART ( CROSTATA DI RICOTTA) - theitaliancookingclass.com

EBOOK: http://theitaliancookingclass.com/pro... SEE RECIPE BELOW: http://astore.amazon.com/theitalianc0... Official facebook page   / italiancookingclass   Gaetana`s baked ricotta tart is a lovely light tart with lemon. This baked ricotta tart is fresh and delicious. See recipe below INGREDIENTS: (BASE) 300grams x plain sifted flour 100grams x of softened butter 100grams x castor (superfine) sugar 2 x whole eggs FILLING: 500grams x fresh ricotta 2 teaspoons x vanilla essence 200grams x castor (superfine) sugar 5 x eggs (separated) zest of one lemon METHOD: -preheat oven to 180 degrees -allow butter to soften naturally, mix all ingredients of base together in mixer till even and smooth and leave mixture to rest 20 min -then make tart base as per video -push ricotta through a strainer/sieve till smooth with no lumps into mixing bowl -add sugar, egg yolks, lemon zest and vanilla and mix together -in a separate bowl whisk egg whites till soft, firm and spongy peaks form -then slowly add egg white mix to ricotta, slowly folding in a little at a time -bake for 40 minutes and then check -remove tart from oven and leave in tin for at least 15 minutes allowing tart base to shrink from sides -remove and serve as desired