Burning heart

In the warrior’s code there’s no surrender: though his body says stop his spirit cries, never. Deep in our soul a quiet ember knows it’s you against you. It’s the paradox that drives us on. It’s a battle of wills in the heat of attack. It’s the passion that kills, the victory is yours alone.”  Burning heart, Survivor

Yesterday I saw one of my favorite movies, ROCKY IV: it’s about freedom and oppression, about machines and men, conflicts that are current even nowadays.

The tart I want to suggest you today is somehow a good compound of how great life can and will be if conflicts and disagreements are solved finding balance and smoothing edges.

If I can change and you can change, everybody can change.” Rocky Balboa, ROCKY IV

 

Stay tuned!

Sara

 

S’ ricotta cream tart

Ingredients for the pastry crust

  • 125 g soft butter (at room temperature)
  • 100 g granulated white sugar
  • 1 egg
  • 1 g salt
  • 250 g all-purpose flour
  • 2 g baking powder

Procedure

In a bowl, with the hand mixer beat the soft butter and sugar until they are smooth and fluffy. Add, first, the beaten egg with the salt, then, the all-purpose flour and baking powder. Cover the pastry crust and put it in a refrigerator for 1 hour to chill. Take it out from the fridge and roll out the dough to a thickness of 0,5 cm. Transfer the pastry crust to your pie or tart pan (22 cm) and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Put the apricot jam on the pastry crust.

 

Ingredients for ricotta cream

  • 220 g ricotta cheese
  • 70 g granulated white sugar
  • 1 yolk

Procedure

Whisk all ingretients in a bowl until the cream is smooth. Pour the ricotta cream into the tart pan. Chill the tart in the fridge.

Ingredients for crumble

  • 25 g all-purpose flour
  • 25 g cold butter
  • 25 g granulated white sugar
  • 25 g almond flour

Procedure

Place the flour in a bowl with the cold butter and, using your fingertips, mix until it’s sandy; then, whisk the sugar and the almond flour until the mixture is crumbly. Take the tart from the fridge and put the crumble on top. Bake at 170°C (338 F) about 40 min.

Remember, #bakeforlife 😉

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