The Agrisicilia team
Ingredients
INGREDIENTS FOR THE BASE
150 g of 00 flour
50 g of potato starch
80 g of milk
3 medium eggs
120 g of sugar
80 g of seed oil (or rice)
2 teaspoons of baking powder
1 pinch of salt
seeds of half a vanilla pod
INGREDIENTS FOR STUFFING
200 g of cottage cheese
50 g of sugar
Agrisicilia cherry extra jam q.s.
Preparing the soft tart with ricotta and cherry jam is really quick and easy.
It is a delicious dessert that comes out of the oven already stuffed and that will conquer young and old … just follow the two-phase cooking method and you’re done …
It lends itself perfectly for breakfast, as a snack but also as a dessert after a meal.
The recipe is from the food blogger ‘Impastando a quattro mani’
Instructions
1.Whip the eggs well with the sugar and vanilla until you obtain a light and frothy mixture, slowly add the oil while continuing to whisk, then with a spatula, incorporate the flour, baking powder and starch from the bottom upwards sieved, finally add the milk and a pinch of salt.
2.At this point, butter and flour a 28 cm mold and pour half of the mixture, bake in a preheated static oven at 170° for 10 minutes.
3. In the meantime, mix the ricotta with the sugar.
4. Once out of the oven, quickly spread the ricotta on the surface leaving the edges free and add a few teaspoons of jam, cover everything with the remaining part of the dough and bake again for another 20 minutes until it is golden brown on the surface.
5. Remove from the oven to leave to cool, then turn over onto a serving plate and fill the groove with more cherry jam.
6. The tart is ready to be enjoyed.
Final result
