Ricotta tart with candied fruit: a delicate, refined dessert

published on 13 December, 2018 at 10:47

Ingredients:
500g ricotta cheese
100g powdered sugar
100g raisins
125g mixed candied fruit
30g dark chocolate drops
OPTIONAL 1 teaspoon orange flower water

shortcrust pastry:
300g all-purpose flour
100g caster sugar
50g aroma for panettone
7g baking powder
70g lard
80g butter
2 eggs

Directions:
Combine all the ingredients to form the filling of the tart then put in the fridge. For the shortcrust pastry, combine all the ingredients and knead the dough until you have a portion. Allow it to rise for a few hours. Spread the shortcrust pastry in a pan, fill with the cream and bake for 30 minutes at 170°C (340°F).

Video: https://www.youtube.com/watch?v=dMICPfE0BJ0

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