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Jam Tart with Cream and Ricotta

This delicious tart with mulberry jam, whipped cream and ricotta is the latest creation from our beloved Maria Giovanna from the very popular @lericettedimarygio.
Course Dessert
Servings 4 people

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!