Fungal Infection On Lip

Relax: Crostata di frolla ai pistacchi con crema di ricotta e arancia



time shortbread, this.
time slow gestures, known to relax and not worry.
is it safe.
The reassuring consistency of a pastry, a shell that slowly dora, a filling that is poured first and then you shrink when you stretch like the sea on the foreshore and becomes high tide. It dares
with new toppings but it is a daring content, the pastry for the crust to be made, however, is a guarantee.
This tart's aim to combine the pistachios with the orange.


pistachio shortbread tart with orange cream cheese

doses for a 32x10 cm baking tin oppure da 20

per la frolla ai pistacchi
170 gr farina 00
50 gr pistacchi sgusciati e sbucciati
100 gr burro
2 tuorli
70 gr zucchero

per la crema di ricotta
250 gr ricotta
3 cucchiai di zucchero
1 tuorlo
buccia grattata di una arancia
succo di mezza arancia

per la decorazione
6 fettine sottili di arancia tarocco
sciroppo fatto con tre cucchiai di zucchero e il succo di mezza arancia

Tritare i pistacchi con 20 gr della dose di zucchero prevista nella frolla.
Con il resto (e i pistacchi tritati) preparare la frolla (rimane abbastanza morbida, casomai aggiungere un poco di farina in più) e mettere in frigo a riposare.
Preheat oven to 180 degrees.
spent at least half an hour, the mold line (recommended those with opening bottom) already buttered and dusted with flour and roll out the pastry sheet in a not too subtle.
Bake the shell in white only and cook for about ten minutes.
attention because this cake with pistachio tends to "fall", then when I pull it out, with the back of the handle of a fork to gently pull on the rischiaccio.
Prepare the filling by beating the ricotta with the sugar and egg yolk until it is blended, add the grated rind and juice.
Roll out the dough on the pastry and bake for about 15 minutes.
Meanwhile, prepare a syrup with orange juice and sugar.
Making the test "drop on a plate" to see the density, if it is too liquid, add a little more sugar.
When the edges of the pastry begins to brown, bake and decorate with orange slices and still reinfornare for 7.8 minutes.
definitely out of the oven and brush the top of the tart with syrup and sprinkle with chopped pistachios.
Cool completely.

Note: unlike other pies that it lasts for more than two days, this, in my opinion, should be eaten by return, max a day later, because the ricotta, as drained, damp die from the pastry.
The taste is very good but when the cuts are "discarded" and therefore can be aesthetically unappealing.