Sift the flour on a pastry Board and spread over the butter in flakes. Make a hole in the center of the flour and pour in the sugar, the yolk, the salt and lemon zest.
Starting with the Center, knead all the ingredients until dough is ductile quickly. Form a ball with the shortcrust pastry and let stand wrapped in aluminium foil or paper beard 2 hours in the refrigerator. Heat oven to 190 degrees. On floured dough sheeters in form of two funds of cake from 26 cm. of diameter each and bake them on a baking tray, to average height, 8-10 minutes, until they take a toasted color clear.
Cut one of the funds still hot in 12 lots of cake the same and let cool along with the entire background on a grid. To make the cream cheese, bring to a boil without stirring the milk with the sugar, Salt, lemon zest and buds. Remove from the heat. Undo the ge- Latin according to the instructions and mix it with milk. Place to cool the milk.
Assemble the cream. When you begin to curdle the milk, mix with cottage cheese and whipped. Place the whole bottom of cake in a detachable mould and cover the edges of the mould with a strip of paper beard.
Pour the cream of ricotta on this background and smooth surface. Let set the cream in the refrigerator. Unmold the cake, remove the paper from the edge and place on the cake divided background.
Sprinkle with sieved powdered sugar.
If you want to, also you can mix strawberries or fresh or frozen raspberries with ricotta cream, cherries, currants or blueberries. Thaw fruit frozen to the point that may well deliver within cottage cheese cream; washing fresh fruits, Let them drain and leave that minutes are sprinkled with a little sugar.
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HTTPS://recetasdecocinafaciles.net/wp-content/uploads/2018/10/3-3.jpg8371206kitchen easyHTTPS://recetasdecocinafaciles.net/wp-content/uploads/2015/02/logoprincipal.pngkitchen easy2018-10-27 14:58:532018-10-27 14:58:53Cream and cheese tart