RICOTTA CHEESE SHORTCRUST PASTRY
Ricotta Cheese Shortcrust Pastry
Ricotta Cheese Shortcrust Pastry
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The shortcrust pastry is a basic pastry preparation and one of the most versatile preparations, we can make it flavoured with rose, pistachio, caramel, but we can also replace the butter with something more delicious like avocado or lighter like RICOTTA.
This shortcrust pastry is perfect for a tart with cream and fruit, what can we say, if not buon appetito.
Preparation time:
10 Minutes
Rest time:
30 Minutes
Cooking time:
15 Minutes
Portions:
25 cm cake mould
Cooking Method:
Oven
Difficulty:
Easy
Ingredients for the ricotta cheese shortcrust pastry
150 g Flour 00 (120W);
150 g Ricotta cheese;
150 g Sugar.
- 1 medium egg;
a pinch of Vanilla powder;
a pinch of Baking soda.
Tools
- a kitchen planetary mixer
Prepare the ricotta shortcrust pastry
Pour the flour, egg, sugar, ricotta cheese, baking soda and vanilla into the kitchen planetary mixer, operate the K whisk until the mixture is large crumbs, remove from the planetary mixer, work quickly with your hands until the mixture is homogeneous , form a loaf and let it rest in the fridge at + 4 ° C for at least 30 minutes.
Cooking: 170-175 ° C in a convection oven for 15 minutes
Tips
Keep the short pastry in the refrigerator for a maximum of 2 or 3 days
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