Liquid Chlorophyll Pregnancy

the violet and RICOTTA TART ORANGE No. 2 to

Yesterday morning, G. appeared in the kitchen with a violet:
"It 's the first ... you have marked your eyes!"
At the moment I realized ... then I touched with purple eyelids, with sign of the cross, Thinking back to the magical sensations of childhood, when he listened to the advice of grandmothers and mothers.
before I went home with my digital camera to explore the clumps of violets that frame the meadow, they are wild plants that I have appeared years ago in the grass, have expanded a bit, but I do not give annoyance, I love flowers growing naturally, are a joy for me, a green lawn just makes me anxiety!
Here they are still a bit 'timid or frightened by the cold nights that last ... the only consolation of the day

The intense purple color has a slight scent, not the scent of violets that I gathered as a child along the side of the road, the ruts of the campaign ... I format bunches, to be put into a glass, very thick, because they were suspended in the water with heads above the rim of the glass.
viola odorata This gave impetus to the day ... and a sweet tart was the conclusion that I wanted to do.

I started the first test tart with ricotta cheese and orange last week ... changing a lot.

For a die opening of 22 cm in diameter







(Pasta with Bolognese interpretation: derivation from brazadèla ... our old sweet simple !)


OIL SHORT PASTRY:

150 g 00 flour 1 egg 2 tablespoons sugar

60 g sunflower oil
1cuchiaino and a half of baking powder

prepare the pastry like this: mix the flour, sugar and baking powder in a bowl.
In a bowl whisk the egg and pour in the oil droplets, like a mayonnaise, then pour the cream into the bowl with the flour and knead quickly, make a ball and refrigerate.

For the filling:

1 egg 2 tablespoons sugar 1 ½

tablespoon flour 130 g ricotta flavorful spices

juice and zest of blood orange big

beat egg and sugar, add the ricotta and mix well, stir in a tablespoon abundant and a half of flour, stir and add spices

and orange, you get a soft cream.
grind shortbread crumbs three

Pull a disk about 3 mm, using film and a rolling pin on a paper disc, wipe the mold, to repair the raised edge of 2-3 cm, pierce with fork, sprinkle with crumbs of biscuits,

pour the cream and make a grateful pleasure, I do not have the patience to adjust well ... because the crust is tender!
Cook convection oven at 170 degrees for 25-30 minutes.

The desserts are always our good day in the morning!
This second ricotta tart has less content than the first, and more orange juice .. and much less fat!

This work is licensed under a Creative Commons Attribution 3.0 License License