Ingredients for servings :
Shortcrust pastry: 170gr of flour, 30g of unsweetened cocoa powder, 100gr of butter, 1 egg, ½ vanilla berry, 1 pinch of salt.Fillings: 200g of ricotta cheese (made with cow milk), 1 egg, 80gr of sugar, 50ml of milk, 1 jar of La Madia Goji & Acacia Honey Jam.
Directions:
Mix the flour, the cocoa, the sugar, the salt and the pulp of the vanilla berry.Add the cubes of butter and the egg, mix quickly the ingredients with the hands.
Reverse the mixture on the work plan. Continue mixing to form a homogeneous ball.
Wrap the pastry with the transparent food wrap and let it stand in the fridge for 40 min. Remove the pastry from the fridge, roll it out with a rolling pin (thickness: 0,5cm)
Coat the baking tray with pasta and remove the excess edge and prick the bottom with a fork.
Turn on the oven at 170°.
Make the filling: beat the egg with the sugar, add ricotta and milk and mix.
Pour the filling on the basis and let it cook during 35 min.
Remove the pie from the oven and let it cool completely.
Before serving, cover the pie with La Madia Goji & Acacia Honey Jam.
difficulty: Easy - Time: 1 ora (+ 40 min.)
Product used: La Madia Goji & Acacia Honey Jam
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