Tart with ricotta and jam
For the Shortbread
250 g. Flour
125 g. Butter
125 g. Sugar
3 gr. Leavened for desserts
1 whole egg
Lemon peel
Orange peel
For the stuffing
500 g. Ricotta
150 g. Sugar
2 yolks
2 whipped egg whites
Lemon peel
Orange peel
Pinch of salt
280 g. Jams
Ventilated oven at 180 * for 35 minutes
24 mold.
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5 окт 2024