This simple sweet espirme in filling all its goodness! Try it! - 300 grams of flour 00 g butter 150
- 150 grams of powdered sugar 4 egg yolks
- The grated rind of 1 lemon
For the filling:
- 500 grams of ricotta
- 150 g sugar 3 eggs
- The grated zest of 1 orange
- 1 / 2 tsp orange flower water
- 220 grams of orange marmalade (I used one made by me to oranges and Sardinian nougat found here! !)
Procedure:
Prepare the pastry by mixing the flour with the sugar and zest lemon. Add the egg yolks and butter and mix to make smooth paste. Gather the dough on the floor giving a compact shape (forming a salami to 10 cm in diameter), cover with plastic wrap and let rest in refrigerator for at least 30 minutes.
Meanwhile prepare the filling.
Work with whips the ricotta (previously passed through a sieve) and sugar until you get a smooth cream. Add one egg at a time and then incorporate. In last add the orange zest and essence.
picks up the pastry from refrigerator and cut into slices 1 cm thick.
Roll with a rolling pin to a thickness of 3 mm (maximum). Lay the pastry on making molds to the bottom and get good rifilatela passing the blade of the knife flush with the mold.
Once all the molds are ready, roll out the advanced pastry and cut into strips the width of 8mm (or up to 1 cm) that you will need to finish the tarts.
puncture the bottom of the tart with a fork and cover with a layer of jam (about 2 teaspoons per tart).
Pour over the cream cheese and jam (about 2 cucchiai e 1/2 per crostatina) e livellate bene. Finite con 6 striscioline di frolla sistemandole ad incrocio.
Cuocete a 180 °C per circa 30 minuti o comunque fino a completa doratura.
Sfornatele e una volta fredde spolverate di zucchero a velo!!!
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