Tart with ricotte and burma


  • Time 1 h 15 minutes
  • Servings 6 People
Ingredients
Instructions
  • 1 Spread the flour, add ice butter, sweat on a large terrace. It's good to mix up the baby. The oil doesn't have to start tagging, so we need to do it quickly.
  • 2 Drink sugar, yellows and vanilla essence. We're going to have to move things again. It's got to be a smooth, pretty elastic testo. Roll the testo into the ball and, uh, put it in the film, send it to the fridge for 30 to 40 minutes.
  • 3 In the bow to pour flour, ricotto, cream oil softened (50 g), egg, sugar, honey, mix to homogeneous cream structure. Clean the vanilla strap, the seeds, and put a knife to the mass, add a cognac and a cedra. Remove and send it to the fridge for ten minutes.
  • 4 Get the heat out of the refrigerator, roll between two sheets of pergment. A thickness of about 0.5 cm, a diameter of 5 to 6 cm greater than the diameter of the shape. Put the test in shape, and clean up the bortics carefully. Cut the surplus. Punch a fork so it doesn't blow up. To get the trump out of shape, put a lot of paper on the bottom.
  • 5 Upstairs the cutting slices of the furnace, the next layer is equitably distributed cream, the top is the thin slices of the hurm, which are displayed arbitrarily. Send a charter to the oven for 30 minutes at 200 degrees.
  • 6 The ready glossed craft is smashing apricots or clenium syrup. We'll put in some sugar cane, if you like.
Nutrition Facts
  • Calories 748
  • Total Fat 47,5 g
  • Protein 13,6 g
  • Total Carbohydrate 748 g
You might also like