Tart with Ricotta and Strawberry Jam

Preparation

1. STEP 1 OF 12

   In a bowl, lightly beat the egg with the sugar until the sugar has dissolved.

2. STEP 2 OF 12

   Add the sunflower oil, half a teaspoon of baking powder, almond flour, and mix well.

3. STEP 3 OF 12

   Finally, add the flour little by little until you obtain a compact dough.

4. STEP 4 OF 12

   Wrap it in plastic wrap and let it rest in the fridge for an hour.

5. STEP 5 OF 12

   Take the dough and roll it out on a sheet of parchment paper to a fairly thin layer with the help of a rolling pin.

6. STEP 6 OF 12

   Move the dough along with the parchment paper directly onto the tart pan and trim the excess edges.

7. STEP 7 OF 12

   Prick the surface with the tines of a fork.

8. STEP 8 OF 12

   Spread the ricotta over the surface and level it well.

9. STEP 9 OF 12

   Then pour the strawberry jam and level it well too.

10. STEP 10 OF 12

    Roll out the remaining dough with the rolling pin and cut out shapes as you like.

11. STEP 11 OF 12

    Decorate the tart with the shapes and bake at 180°C for about 50 minutes.

12. STEP 12 OF 12

    Let it cool, then you can move the tart directly onto a plate using the parchment paper.

Suggestions

• Glass

• Scale

• Bowl

• Teaspoon

• Spoon

• Fork

• Rolling pin

• Plastic wrap

• Pyrex 3L glass bowl, white

• Cookie cutters

• Tart pan

General Information

Analysis

Macronutrients (100 gr)