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Recipe Baskets of ricotta and strawberry shortcrust pastry of 17-06-2013 [Updated on 04-10-2017]
Hello everyone, do you remember the ricotta and strawberry tart a few weeks ago? Well, I liked it so much that I made a miniature version of it, small baskets of shortcrust pastry with ricotta cream, this time of fuscella, and chopped strawberries inside, super fresh and super greedy :) great mood, I spent a beautiful weekend in Santa Maria di Castellabbate, warm sun, clean water and excellent food, everything I needed to recharge and face a new week of hard work. In addition to being on vacation, the best thing was seeing Elisa at the sea so sure of herself, free to roll in the sand and splash the water everywhere, running hand in hand with the other children is a joy that really is not. has no equal, so long live the summer! I greet you and leave you to the recipe of these baskets, a kiss to those who pass by here and in particular to my friends: *
How to make shortcrust pastry baskets with ricotta and strawberries
Prepare the shortcrust pastry by placing the flour in a fountain, make a hole in the center and add the sugar, egg, butter cut into chunks, vanilla and a pinch of baking powder
Knead until you get a mordibo and homogeneous dough, then wrap it in cling film and place it in the fridge to harden for 30 minutes
Take back the dough, spread it on a floured surface and with a round biscuit cutter make many circles
With the circles obtained, line some molds for buttered and floured tartlets
Prick the pastry with the tines of a fork, then bake and cook the baskets at 180 ° for 10/15 minutes
Once cooked, let them cool and in the meantime prepare the ricotta cream.
In a bowl, mix the ricotta with the icing sugar, then cut the strawberries into small pieces and add them to the cream and mix.
With the cream obtained, stuff the baskets, then garnish with strawberries and put in the fridge