Tart cream cheese dessert typical of the province of Cheti, suitable as a dessert accompanied by a distillate of ratafia the Montepulciano d'Abruzzo, or as a dessert for breakfast and suitable for coffee breaks and afternoon Tea Brak.
Here is the original recipe below, and its proceedings.
Cooking: 170° preheated oven x 25 MINUTES.
Ingredients to make the BASIC TART
300 g. FARINA
100 g. SUGAR
120 g. DONKEY
3 EGGS (2 Whole – 1 Yolk)
1 Yeast Sachet
1 Grated Lemon
Ingredients for making CREAM YELLOW
2 EGG YOLKS
2 Tablespoons of SUGAR
2 Tablespoons Flour
320 g. MILK
250 g. RICOTTA (Type Creamy)
PROCEDURE x to the BASE of TART
In a bowl put the eggs and sugar and beat until it is fluffy (type zabaglione)
Add the melted butter in a double boiler, the FLOUR, the YEAST and grated LEMON.
Mix well and put the bowl in the freezer as long as necessary to prepare the CREAM YELLOW.
Once ready CREAM YELLOW combine it with the ricotta and a little’ Sugar and blend the mixture.
At this point, Pasta take x to the BASE of TART from the Freezer, do 2 PANETTI referred 1 as to flatten in a pot (such that x do Ciambellone closed), fill with the mixture of cream and ricotta.
Take a sheet of paper and make a circle oven allargarci above the other PANETTA Pasta for Tart (bathing his hands in flour), Finally, cover the dough.
Cook at 170 ° preheated oven x 25 MINUTES.