Raspberry tart
Instructions
Thaw pastry at room temperature, then roll out the dough with a rolling pin and a buttered mould lined by 22 cm.
Prick the bottom with a fork, cover with special paper, sprinkle with dried beans and bake in oven at 180 degrees for 15 minutes.
Remove paper and beans and continue cooking for 6-7 minutes.
Whisk the ricotta with 3 tablespoons of jam and join Apple and a tablespoon of brandy.
Pour this over the pastry cream and leveled.
Peel and wash the raspberries and place on lightly affondandoli cream.
Dilute remaining jam with 2 tablespoons brandy on low heat.
Brush the raspberries with the jelly.
Distributed freely over the raspberries and almonds.
Put in cool place until ready to serve.
Ingredients and dosing for 4 persons
- 300 g of frozen shortcrust pastry
- 300 g of raspberries
- Butter
- 150 g of roman ricotta
- 4 tablespoons of raspberry jam
- 3 tablespoons of grated apple
- 3 tablespoons of brandy
- 1 tablespoon of fillet and roasted almonds (optional)