Dried Fruit Christmas

ricotta tart and sour mushroom risotto

This came from Laura Ravaioli, which I love, I think it's one of the few women he's still cooks the enthusiasm of the first day, has that special light in the eye, which lights up only when something involves you completely, eyes that are still full of wonder at seeing the magic of growing a puff in the oven, which brings us together, because for me the cream puff is pure magic!

is not the pie I've forgotten hahaha, I changed a few things to suit our tastes, especially cooking, very very slow 140 ° that lasts for hours, instead of the traditional 170 degrees for one hour, I prefer cooking slow to get a filling, creamy compact that melts in your mouth, fragrant.

It 's a very quick easy recipe (except the kitchen which takes about 3 hours), plus the raw material is good the better.

pastry Ingredients:

300 g cake flour Molino Rossetto

150 g sugar I flutter fine granulated

150 g of butter I used "German" of Lidel if I can find the blog explaining the quality of butter I put it is really shocking!

2 lemons, zest only

vanilla extract to taste 1 teaspoon baking powder for cakes

1 egg yolk and two egg *

Incorporate the butter into the flour, sand , add sugar, eggs and spices, all very quickly.

Let rest in refrigerator at least 20 minutes.

Ingredients Filling:

250 g sour cherry jam 400 g of ricotta

very firm

2 tablespoons lemon peel 2 witch

140 g sugar 3 egg yolks.

sieved cottage cheese and blend all the ingredients, and beat them without without incorporating air.

Grease and flour with the bread crumbs from a mold 22, if the mold is opened, the center put a piece of paper hole about 10 cm in diameter in order to prevent sticking.

Remix the pastry and roll out quickly 4 mm high, lining the mold Guardini and puncture the bottom.

Spread the jam and cover lightly with the mixture of ricotta

With the remaining dough get the strips.

Bake at 140 ° until golden brown (about 3 hours) until the end for 5 to 10 seconds turn on the grill and brown diamond pattern of the filling.

before throw cut the cake or put it in the refrigerator for several hours.

* I always prefer those living and breeding ground not only because I really feel sorry for those poor chickens but also for the health of my family, many farms use antibiotics, then we administer antibiotics to us through our preparations we do with so much love and passion, with the hope that they are more genuine and good)