Ricotta and Raspberry Tart (Placinta)

INGREDIENTS

For 2 Small Tarts

• 500 g flour
• 100 ml warm milk
• 2 eggs
• 150 g sugar
• 14 g brewer's yeast
• Lemon zest 🍋
• A pinch of salt

• 500 g ricotta cheese
• 2 eggs
• 100 g sugar
• Zest of 2 lemons 🍋
• Raspberries

METHOD

Dough Preparation

1. In a container, pour 200 g of flour with 1 tablespoon of sugar, yeast, and milk 🥛
2. Stir 2-3 times and let it rise for 20 minutes.
3. After the time has passed, add:
4. Eggs, lemon zest 🍋, a pinch of salt, and the remaining flour.
5. Mix until the dough becomes compact, then knead for 10 minutes.
6. Once the dough is ready, let it rise for 2 hours in a warm place, covered with a cloth.

Sweet Preparation

1. After the necessary time has passed,
2. Divide the dough into 2-3 portions (depending on the size of the mold).
3. Roll out each portion into a 30x30 cm square (according to the baking pan).
4. Once rolled out, place it on the baking pan, leaving the corners outside the mold.
5. Add the filling, lemon zest, and raspberries.
6. Fold each corner one by one, bringing them to the center of the tart, forming a large square.
7. Let it rise for another 15 minutes.
8. Before baking, brush with milk and sprinkle almond flakes on top.
9. Bake at 180°C for 40 minutes.

This recipe was prepared and brought to you by the talented chef @ana_mariazap

A bakery near me

Tags Raspberry Tart