INGREDIENTS
- For a 22 cm hoop.
- For the mass:
- – 180 g of butter
- – 120 g of sugar
- – 1 egg
- -Zest of 1 lemon
- – 370 g of 0000 flour
- – 20 g baking powder
- For the filling:
- – 600 g of ricotta
- – 100 g milk cream
- – 200 g of sugar
- – 3 medium eggs
- – 30 g of cornstarch
- -Zest of two lemons
- – Vanilla
- Armed:
- – Manga with pastry dulce de leche
Watch the process under and revel in it at residence
PROCEDURE:
Time:
1. Combine the butter and sugar for two minutes, then add the egg together with the lemon zest, combine nicely, lastly add the sifted flour and baking powder.
2. Along with your palms and slowly combine to be able to kind lumps, so {that a} sandblast is shaped, refrigerate till agency for 20 minutes.
For the filling:
1. In a bowl we place the ricotta, the cream, the sugar, the lemon zest, 3 eggs, the corn starch and the vanilla essence, we combine all of the components till we receive a easy preparation.
2. We reserve refrigerated till we use it.
Armed:
1. We cowl the bottom of the ring with buttered aluminum foil. Place the sanded dough on the bottom (solely on the bottom) that covers the complete floor, the remainder of the dough, reserve the remaining within the chilly.
2. We place in a medium oven at 150 levels to pre-cook the bottom for 10 minutes.
3. Then we pour the filling into the mould, on high we put the remainder of the dough
granulated masking the floor and we return to a medium oven at 150° to cook dinner it till it’s agency between 30-40 minutes.
4. We take away, let it cool after which sprinkle with powdered sugar.
