TART WITH RICOTTA
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat - softened | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Ingredients
| TOP CREAM | g 100 |
| water - 15-25°C | g 125 |
| milk 3.5% fat - 15-25°C | g 125 |
Preparation
Add TOP CREAM to the liquid ingredients and mix vigorously with a whisk.
Let the mixture rest for 3 minutes, then start to mix again for a short time to produce an excellent creamy texture.
Ingredients
| TRIM | g 25-30 |
| fresh ricotta | g 1000 |
| sugar | g 250 |
Preparation
In a planetary mixer with the paddle attachment, mix all the ingredients, together with the custard you made, at low speed, until well-combine and smooth.
Ingredients
| MIRAGEL | To Taste |
Roll the dough into layers and use them to line some cake moulds.
Spread a 1.5cm layer of ricotta cream.
Decorate the top as you like most.
Bake at 210-220°C for about 20-25 minutes.
Let cool down completely, cover with MIRAGEL.
"You can replace butter with the same amount of margarine in the shortcrust pastry step.
"
