Sandy walnut tart with fresh raspberries and ricotta

Category: Culinary recipes
Sandy walnut tart with fresh raspberries and ricotta

Ingredients

dough for the cake
oil 100 g
flour 165 g
yolk 1 PC
powdered sugar 65 g
pecans or almonds 65 g
glaze
honey 2 tbsp. l
jelly red currant 1/3 cup
filling
raspberry ~ 160 pcs
ricotta cheese or cream 1 pack

Cooking method

  • First you need to prepare the cake.
  • To do this, fry and grind the nuts not finely.
  • Mix the softened butter, powder and yolk.
  • Add nuts and flour, knead the dough.
  • Chill it in the refrigerator, and then spread it in a non-thick layer (mine is about 0.8 cm) in a baking dish.
  • Bake at 20 ° C for 12 minutes until golden brown.
  • Spread the cooled crust with ricotta (or cream cheese) and spread the raspberries evenly.
  • For the glaze, mix honey and currant jelly, heat them a little, and then use a brush to cover the raspberries with glaze.
  • Refrigerate, portion and enjoy.
  • Sandy walnut tart with fresh raspberries and ricotta


ket66
Gala, Thank you
Olya_
Quote: Gala
Refrigerate, portion and enjoy.


as always, the recipe is a must-try
Checkmark, and what is the approximate size of the shape?
Masinen
Checkmark, what a beauty! And the raspberries, mmmmm, drooling!
Gala
Elena, you are welcome!
Olya, I have a baking sheet size 22x32. Two-thirds full.
You can add sugar to the cheese if you have a sweet tooth. I did it without sugar, the glaze is enough for me, but the tart is not very sweet.
Gala
Mashenka and yummy
Mikhaska
Galyunya! Your tart is incomparable! And these raspberry pumppas ... Just a fairy tale!
Gala
Irisha, Thanks for attention. You are very kind and generous in praise

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