Italian Peach and Ricotta Tart (Page 2 ) | April 25, 2025
Annonce:
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Base: Crush the biscuits until they become crumbs and mix with the melted butter. Line the bottom of a round pan with the dough and refrigerate for 30 minutes.
Filling: In a blender, beat the ricotta, eggs, condensed milk, orange zest and vanilla until you get a smooth cream.
Assembly: Remove the pan from the refrigerator and pour the filling over the base.
Fruit: Arrange the peach slices over the filling.
Bake: Bake in a preheated oven at 180°C for about 30 minutes, or until the filling is firm.
Finishing: Remove from the oven and let cool completely before serving.
Tips:
