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.
- 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
- 250 ml of sweetened whipped cream
- 100 g of ricotta
- A teaspoon of coconut syrup or acacia honey
- 150 g of Mulberry Jam
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.
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!