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Fruit Recipes

Tart with Ricotta, Pistachios and Peaches



For the pastry

Mix the flour and pieces of cold butter in a bowl and begin to mix, then add the sugar, egg and a pinch of salt, kneading quickly to form a smooth dough.


Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.


When the hour has elapsed, take the pastry from the fridge and roll it out with a rolling pin on a sheet of baking paper, line a greased and floured 24cm diameter mould and pierce the bottom with a fork.

To make the filling

Mix the ricotta, sugar, pistachio flour and egg in a bowl and stir until the mixture is smooth.


Wash and clean the 3moretti peaches, cut them into pieces and add them to the cream.


Stir gently.

How to assemble it:

Pour the cream into the shell and bake at 200°C for about 30/40 minutes.


Once cooked, take out of the oven and leave to cool on a wire rack.


Sprinkle the pistachio grains over the tart.


Whip the cream with the mascarpone and sugar and put it into a piping bag with a star-shaped nozzle.


Now decorate the tart with cream bows, peach slices and mint leaves.


For the pastry
150 g 00 flour70 g butter70 g sugar1 small eggto taste pinch of salt
For the filling
250 g ricotta80 g sugar15 g cocoa30 g pistachio flour1 egg3 3moretti Doughnut Peaches
To decorate
100 ml fresh cream100 g mascarpone20 g sugar30 g pistachio grains1 3moretti Doughnut Peaches to taste mint leaves
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