Babbaiola Tart

Preparation

1. 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.

2. 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.

3. 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.

4. STEP 4 OF 8

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

5. STEP 5 OF 8

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

6. 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.

7. 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.

8. 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

Analysis

Macronutrients (100 gr)