Apple and Ricotta Shortcrust Tart: a simple and quick dessert to prepare, perfect for breakfast and snack time.
The Apple and Ricotta Shortcrust Tart is a cross between a shortcrust and a classic cake base. It is very easy to prepare and I’m sure it will win you over at the first taste. So, make sure to try it.
It is quickly prepared, bakes in about half an hour, and keeps in the fridge for 3 days, so you can also prepare it in advance.
Let’s see right away how to prepare the Apple and Ricotta Shortcrust Tart.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the base
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup milk
- 1/4 cup sunflower seed oil
- Half packet baking powder for desserts
- 2 eggs
- 2 apples
- 2 tbsps sugar
- 1 cup ricotta
- q.b. chocolate (chopped)
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Pan
Apple and Ricotta Shortcrust Tart
In a bowl, place the eggs and sugar. Mix with the electric mixer.
Add the milk and oil. Mix.
Add the flour and baking powder. Mix everything well. You should get a soft and sticky mixture.
Pour the mixture into a previously greased and floured 9.5-inch pan. Level with a spoon.
Set aside for a moment and prepare the ricotta cream.
In a bowl, place the ricotta, sugar, diced apples, and chocolate. (Adjust the amount of chocolate to your taste).
Pour the ricotta mixture over the batter in the pan.
Bake in a preheated static oven at 356°F and let it cook for about 30 minutes. Be sure to check the cooking times according to your oven.
Remove from the oven, let the cake cool completely. Store it in the refrigerator until serving.
If desired, sprinkle with powdered sugar before serving.
Help yourself.
