Ricotta tart (3)
Instructions
Soak the raisins with brandy.
Beat 2 egg yolks with half the sugar and add them to the ricotta; Add the remaining sugar, the vanilla and cinnamon.
Little by little, stirring constantly, add the raisins with brandy.
Pastry-lined with a buttered and trim excess dough.
Whip egg whites 2 egg whites, add them to the filling and gently pour in pan.
Fold the edges of the dough over the ricotta and pasta reimpastati and clippings lying prepare the pastry strips and apply them on the saldandole at the edge of stuffed pasta.
Brush with the remaining beaten egg on the surface of the dough and bake at 180 degrees for 35-40 minutes.
Serve the tart with ricotta.
Ingredients and dosing for 6 persons
- 450 g of short pastry
- 300 g of ricotta
- 30 g of sultanas
- 3 eggs
- 1 dram of brandy
- 100 g of sugar
- 1 pinch of vanillin
- 1 pinch of cinnamon powder
- For the mold:
- Butter