Ricotta and strawberry jam tart

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STEP

  1. Take a bowl, add the flour, the cold butter cut into cubes, the sugar, the yeast and start kneading, the dough must be floury, add the eggs and knead until it becomes smooth and compact;
  2. Form a ball, wrap in cling film and leave to rest for about 1 hour in a cool place;
  3. Pour the ricotta (sifted) into a bowl together with the sugar and mix well with a whisk, it should be a nice cream, add the sifted corn starch, mix the ingredients, it should be a soft and creamy cream;
  4. Add the vanilla or flavouring of your choice, mix, then cover with cling film and set aside;
  5. Take the shortcrust pastry (set aside some of the pastry for the strips), roll it out with a rolling pin on a sheet of baking paper to form a round sheet of pastry about 3 mm thick;
  6. Place the pastry on a springform pan (22 cm), greased and floured, fill with the ricotta mixture, level with a spatula, add the strawberry jam and always with a spatula spread it over the entire surface. Cut the edges with a toothed wheel, make strips of pastry and place them on the ricotta, very delicately;
  7. Place the pastry on a springform pan (22 cm), greased and floured, fill with the ricotta mixture, level with a spatula, add the strawberry jam and always with a spatula spread it over the entire surface. Cut the edges with a toothed wheel, make strips of pastry and place them on the ricotta, very delicately;
  8. Bake in a preheated oven at 180 degrees for about 45-50 minutes, checking often and when you see that the strips on the surface are golden brown, our tart is ready;
  9. Turn off the oven and let the tart cool completely before taking it out of the oven;
  10. Let the cake rest in the refrigerator for at least 5 hours, so that it can completely set. This way it becomes tastier and easier to serve;
  11. We can finally enjoy it with a good coffee!! Guys, it’s amazing, your guests will be delighted by its goodness!!!

NOTE

Before serving I always recommend that you let it rest in the refrigerator for at least 4-5 hours, the tart will settle completely, with the passing of time it will become tastier and it will also be easier to serve.
Store the ricotta and jam tart in the refrigerator well covered away from odors for a maximum of two days.

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