This delicious tart with mulberry jam, whipped cream and ricotta is the latest creation of our beloved Maria Giovanna from the very popular @lericettedimarygio.
This time, our fantastic testimonial has indulged by using some amazing ingredients that combined together, present us with an explosion of taste that is impossible to resist.
Now that the days have shortened and outside it’s starting to get chilly, we already know what to do to pass the time … and you? What are you waiting for? Run to the kitchen to prepare this tart with mulberry jam, whipped cream and ricotta. Let’s face it… with everything that’s happening… you deserve it!
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Jam Tart with Cream and Ricotta
Ingredients
SHORTBREAD
- 150 g Semolina - re-milled
- 40 g Sugar
- 1 Egg
- 1 pinch Salt
- 1 pinch Baking Powder
- 60 g CoccoMio Coconut Oil
- 1/2 Lemon rind
CREAM
- 250 ml of sweetened whipped cream
- 100 g of ricotta
- A teaspoon of coconut syrup or acacia honey
- 150 g of Mulberry Jam
Instructions
SHORTBREAD
- Work all the ingredients well and let the pastry rest in the refrigerator for 30 minutes.
- After 30 minutes, roll it out, put it in the baking tray covered with oven paper and bake it for about 15 minutes.
- As soon as it comes out of the oven, let it cool.
CREAM
- Whip the cream, add the ricotta and syrup (or honey) and mix.
- Add a layer of cream to the shortcrust pastry and cover with the mulberry jam.
- Put it in your mouth and let the fireworks start!
CoccoMio, we’re just nuts about coconut and only the best will do!
