Ricotta tart

Ingredients:

DOUGH

Softened butter 80grs

Sugar 100grs

Egg 1

Flour 0000 250hrs

Baking powder 1 tea spoon

Salt 1 pinch

FILLING

Ricotta 300grs

Sugar 100grs

Eggs 2

Grated lemon 1 teaspoon

Martini Bianco 1 teaspoon 

Procedure:

Beat the butter with the sugar for a couple of minutes. Add the egg and keep beating until everything is integrated.

Make a wreath with the flour mixed with salt and baking powder.

Put the previous shake in the center and mix gently.

Trying to make it have "a sand" looking.

Reserve one third of dough for the cover. With athe rest of dough cover the rest of the walls of a mold of 26cm, buttered. Do not worry if edges are uneven, when putting cover will be perfect. For the filling, mix all ingredients and put it on the dough, smooth it a little, cover with "sandblasting" and spread the spoonful of Marini Bianco, it gives the tart a nice taste and smell over all. Bake in moderate oven for 30 minutes. It have to be crispy and some what golden. Great for the afternoon tea!  

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