Oil Shortbread Tart With Sour Cherries And Ricotta Ingredients

I n g r e d i e n t s

  •  3 eggs
  • sachet of yeast.
  • glass of light olive oil 
  • 150 g white sugar
  • 300 g of 00 flourgrated
  • lemon peel
  •  400 g ricotta cheese (FILLING)
  • 120 g sugar (FILLING)
  • 1 egg for the filling (FILLING)
  • 2 tablespoons of sambuca (FILLING)
  • 1 jar of black cherry jam (FILLING)

I n s t r u c t i o n s

  • For the oil shortcrust pastry, create a fountain with the flour, insert the ingredients and knead quickly, it should turn out shortcrust.
  • Since there is no butter, we can also knead it right away. Oil and flour a 24-cm baking pan and press the dough into the bottom, keeping enough aside to make the typical decorative tart stripes to arrange on the surface of the cake.
  • Spread a layer of jam over the uncooked shortcrust pastry; separately, in a bowl mix the ricotta with the sugar, egg and liqueur, then pour everything into the pan.
  • Decorate the cake with the shortcrust pastry strips as for an ordinary tart and bake at 170° until completely browned, about one hour.

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