Cottage cheese tart with fruit

Ingredients

Directions

1. 1

   For the shortcrust pastry, put the flour in a large bowl and press a depression in the middle. Add sugar, egg, 150 g butter, oil and lemon zest. First mix the wet ingredients with a fork to a compact mass.

2. 2

   Then quickly knead everything into a smooth dough with your hands. The dough should feel like "kneading" - if it is too dry, some more oil, if it is too fat, knead in some more flour. Cover the dough and put it in a cool place for about 30 minutes.

3. 3

   For the cream, mix the ricotta, sugar, eggs, lemon juice and zest in a bowl with the whisks of the mixer.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the recesses of a muffin tray (12 troughs) with butter. Divide short pastry into 12 portions and form into balls.

5. 5

   Press each ball of dough flat and line the baking troughs with it, pulling the rim up slightly and pressing it down.

6. 6

   Fill the tartlets with ricotta cream too little 3⁄4 Bake in the oven for 18-20 minutes until the ricotta cream is lightly curdled and the dough is golden brown. Let the tartlets cool down.

7. 7

   Just before serving, wash and clean the fruit and cut it into small pieces. Place them on the ricotta tartlets. Dust with icing sugar.