Babbaiola Tart

Name: Babbaiola Tart
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 8
Cuisine: Italia
Ingredients: 500 g flour; 200 g butter; 2 units eggs; 300 g sugar; 1 unit lemon; 1 teaspoon baking powder; 500 mL milk; 70 mL cream; 100 g powdered sugar; 50 g cornstarch; 60 g lemon juice; 30 g butter; 250 g cow's ricotta; 100 g sugar

@cucinare_per_te

The Babbaiola Tart has its roots in Neapolitan culture.

Difficulty: Medium

Cooking time: 50 minCooking: 50 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

cucinare_per_te@cucinare_per_te

Ingredients

No. Servings

Flour500g
Butter200g
Eggs2unit
Sugar300g
Lemon1unit
Baking powder1teaspoon
Milk500mL
Cream70mL
Powdered sugar100g
Cornstarch50g
Lemon juice60g
Butter30g
Cow's ricotta250g
Sugar100g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Sand the flour, baking powder, and cold butter. Add the eggs, sugar, and grated lemon peel. Form a dough ball and let it rest in the fridge, wrapped in plastic wrap, for about an hour.
STEP 2 OF 8
Heat the milk with the cream and lemon peel, in another pot mix the eggs with the powdered sugar and add the cornstarch.
STEP 3 OF 8
Slowly pour in the hot milk and continue to mix. Cook over low heat until it thickens. Remove from heat and add the butter and lemon juice.
STEP 4 OF 8
Transfer the cream to a bowl, and stir occasionally to cool it down.
STEP 5 OF 8
Mix the ricotta with the sugar and grated lemon peel with electric beaters until it becomes a smooth cream.
STEP 6 OF 8
Butter and flour a 26-28 cm mold. Roll out the pastry and transfer it to the mold, prick the bottom with a fork.
STEP 7 OF 8
Mix the lemon cream and ricotta cream together, pour it over the pastry and cover the surface with the classic strips.
STEP 8 OF 8
Bake in a preheated oven at 180°C for 45/50 minutes, checking. Once cooled, sprinkle the surface with powdered sugar.

Suggestions

26-28 cm mold

General Information

Storage notes

In the refrigerator

More information

Try it friends because it is really very good 💛

Origin

Italia, Campania

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 8

Sand the flour, baking powder, and cold butter. Add the eggs, sugar, and grated lemon peel. Form a dough ball and let it rest in the fridge, wrapped in plastic wrap, for about an hour.

STEP 2 OF 8

Heat the milk with the cream and lemon peel, in another pot mix the eggs with the powdered sugar and add the cornstarch.

STEP 3 OF 8

Slowly pour in the hot milk and continue to mix. Cook over low heat until it thickens. Remove from heat and add the butter and lemon juice.

STEP 4 OF 8

Transfer the cream to a bowl, and stir occasionally to cool it down.

STEP 5 OF 8

Mix the ricotta with the sugar and grated lemon peel with electric beaters until it becomes a smooth cream.

STEP 6 OF 8

Butter and flour a 26-28 cm mold. Roll out the pastry and transfer it to the mold, prick the bottom with a fork.

STEP 7 OF 8

Mix the lemon cream and ricotta cream together, pour it over the pastry and cover the surface with the classic strips.

STEP 8 OF 8

Bake in a preheated oven at 180°C for 45/50 minutes, checking. Once cooled, sprinkle the surface with powdered sugar.

Macronutrients (100 gr)

Energy (kcal)	287.62
Carbohydrates (g)	40.07
of which Sugars (g)	23.98
Fat (g)	12.46
of which Saturates (g)	7.11
Protein (g)	6.02
Fiber (g)	0.53
Sale (g)	0.12