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Recipe Tart Ricotta Cream And Apples

For the pastry: 250 grams of flour 00,125 grams of butter, 100 grams of sugar, 1 egg, 1 pinch of salt. For the pastry cream: 500 milliliters of milk, 130 grams of sugar, 40 grams of cornstarch, 4 egg yolks, 1 lemon peel and / or 1 vanilla bean For the filling: 250 grams of custard, 250 grams of sheep's milk ricotta , 2 apples.

Start with the preparation of the pastry. Pour the flour on the pastry board and create a fountain in the center. Add the sugar and softened butter. Start kneading with delicate pinches. Recreate the fountain in the center and add the eggs and a pinch of salt. Knead. Once the dough is compacted the pastry is ready. Lay the dough on a sheet of parchment paper, flatten it by hand and roll it out with a rolling pin. Transfer to the fridge for at least 1 hour. Meanwhile, prepare the custard. Pour the milk into a saucepan and heat it. Add lemon peel to flavor and / or a vanilla bean. Separate the yolks from the whites. Add the egg yolks to the sugar to beat them until you get a homogeneous mixture. Add the cornstarch and mix. Remove the lemon peel from the milk and, leaving it on the heat, add the egg, sugar and cornstarch mixture. Stir until the cream thickens well. Once it is ready, pour it into a bowl and let it cool down after covering it with contact film. Once cool, take 250 grams and incorporate them into 250 grams of already sieved sheep ricotta. Peel the apples and slice them. Remove the pastry from the fridge and put it in an oven mold. Prick the bottom and pour the ricotta cream and pastry cream. Arrange the apples on the surface now. Bake at 190 degrees for at least 30 minutes. Decorate with a sprinkling of icing sugar and serve cold.