Ricotta tart
Fancy a delicious ricotta tart to get you in the mood for summer? Here @fuermeineliebebackt has the perfect recipe for you!
The ingredients
For the shortcrust pastry
1 egg
60 g icing sugar
170 g flour
80 g GOLDSTEIG butter
1 sachet of bourbon vanilla sugar
1 pinch of salt
For the filling
130 g soft GOLDSTEIG butter
100 g sugar
250 g GOLDSTEIG ricotta
2 eggs
40 g cornflour
Bourbon vanilla sugar
For the decoration
Meringue
Some jam
Raspberries
Cornflower blossoms
Preparation
For the shortcrust pastry, mix all the ingredients together and knead into a smooth dough. Pour the dough into the greased tart tin (with a raised base), shape the base and edges with your hands and press down firmly. Leave to rest in the fridge for approx. 1 hour. For the filling, beat the soft butter with the sugar and vanilla sugar until fluffy. Gradually stir in the eggs, cornflour and GOLDSTEIG Ricotta. Pour the filling onto the pastry, smooth it out and bake in a preheated oven at 170 degrees top/bottom heat for approx. 40 minutes.
For the meringue, beat 2 egg whites (size M) and 4 tbsp sugar on a high speed until stiff. Pour the meringue mixture into a piping bag and pipe onto the cooled tart. If desired, lightly flambé the meringue. Pipe small drops of jam onto the meringue. Decorate with cornflower blossoms and raspberries.
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Recommendation:
Be sure to try our GOLDSTEIG ricotta and our GOLDSTEIG butter with it.🤍
Find out more at:
https://www.goldsteig.de/so/kaesesorten/ricotta
https://www.goldsteig.de/so/kaesesorten/butter
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