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Ingredients for the shortcrust pastry

2 whole eggs
100g butter
Zest of 1 lemon
220g mixture of flours for tarts and biscuits Mulino Marello*
50g potato starch*
1 pinch of salt
5g baking powder*
75g cane sugar

Ingredients for the filling

500g ricotta
40g white sugar
1 teaspoon ground cinnamon

To decorate

200g chopped pistachios
100g dark chocolate flakes*

Procedure

On the work surface, combine the Mulino Marello tart and biscuit mixture, starch, yeast, grated zest, salt and sugar. Mix everything and add the two whole eggs, starting to work the mixture with your hands. Finally, add the cold butter in pieces and knead again until a smooth and compact dough is formed. Then wrap it in cling film and let it rest in the refrigerator for 2 hours.

After this time, roll it out on a floured sheet of baking paper to a thickness of about ½ cm, then transfer it into a 23cm non-stick micro-perforated mold. Prick the base with the tines of a fork and remove the excess pastry from the edges. Bake in a static oven at 180° for about 20 minutes.

For the filling: mix the ricotta with the sugar and cinnamon and fill the tart.

Complete with dark chocolate flakes on the edges and chopped pistachios in the center.

Recipe created by Visconti Silvia

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