IRCA | TART WITH RICOTTA

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 qb
Final composition

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.

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You can replace butter with the same amount of margarine in the shortcrust pastry step.

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