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Receta Italian Curd Tart ( Crostata Dolce Di Ricotta)
by Global Cookbook

Italian Curd Tart ( Crostata Dolce Di Ricotta)
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  Raciónes: 6

Ingredientes

  • Flan pastry
  • 250 gm plain flour sifted
  • 75 gm caster sugar
  • 125 gm butter softened
  • 1 x teaspoonfnely grated lemon rind
  • 2 x egg yolks Curd filling
  • 350 gm Ricotta or possibly curd cheese sieved
  • 75 gm caster sugar
  • 3 x Large eggs beaten
  • 1 tsp each grated lemon and orange rind
  • 75 gm candied peel minced
  • 50 gm blanched almonds minced To decorate icing sugar

Direcciones

  1. Mix together the flour and sugar in a bowl make a well in the centre and add in the butter lemon rind and egg yolks.
  2. Gradually draw the flour into the centre using the fingertips and work the ingredients to a hard smooth dough.
  3. Covet and refrigeratefor 1 hour.
  4. Meanwhile prepare the filling. Mix the cheese and sugar together in a basin.
  5. Gradually beat in the Large eggs then add in the remaining ingredients.
  6. Mix well.
  7. Roll out the pastry and use to line an 18 to 20cm flan ring standing on a baking sheet.
  8. Spread the filling proportionately in the flan case.
  9. Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 45 to 50 min.
  10. Cold slightly then transfer to a wire rack and leave till cool.
  11. Sprinkle with icing sugar to serve.
  12. Note: If preferred decorate the tart with a lattice pattern of pastry strips before baking.
  13. Serves 6