Gluten-free tart, rolled with ricotta cheese And marmalade, a delicious breakfast or a spectacular but lightning-fast dessert! With the planetary or by hand, this is a gluten-free shortcrust pastry that is very easy and affordable for everyone.
Family💚 how many ways can you make a tart? This is certainly delicious, quick and easy if you have a well-balanced shortcrust pastry … I'll take care of that!
This process allows you to have a shortcrust pastry, in a few minutes, if you have one planetary (this is the closest model to mine!) even without getting your hands dirty. Otherwise with cold butter and a fork, the result is guaranteed!
If you don't have a planetary mixer, see how shortcrust pastry is made by hand, in this recipe!
You can make this pastry without yeast, it is great: the cake grows the same because of the eggs and the pastry remains beautiful crumbly.
You can choose the filling you prefer for this wonderful tart, with the addition of jam in the ricotta, you can also avoid sweetening.
1 – Form a rectangle with the dough approximately 5 mm thick
2 – Spread the filling (creamy, but not too moist)
3 – For a 20 cm pan, you need to get 7 wheels
If you have a different diameter:
Measure the length of the roll, divide by seven and cut the right size
(e.g. my 35/7 = 5 approximately)
If the diameter of the pan increases, the wheels increase!
baking tray 22 cm => 8 wheels
baking tray 24 cm => 9 wheels
baking tray 26 cm => 10 wheels
Clearly the more you increase the amount of wheels and the diameter of the pan, the lower the tart will be!
For the 20 cm pan, I recommend that you place the tart in the first level starting from the bottom and always check the cooking with the toothpick in the center of the cake.
You can place the wider trays in the intermediate level of the oven, let them cook at 180 degrees static for at least 30 minutes and then always check with a toothpick