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Welcome to my channel! Today I will guide you in the preparation of a real sweet temptation: the "Babbaiola tart". A soft and tasty shortcrust pastry is delighted by a soft, fragrant and incredibly delicious cream. The goodness of every bite will literally make you melt with pleasure! Get ready to conquer palates and hearts with the Babbaiola Tart. I guarantee you will love it! 🥧✨
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Shortcrust pastry ingredients:
300 g of flour
150 g of butter
120 g of sugar
1 egg
1 egg yolk
8 g of baking powder
teaspoon of vanilla extract
grated lemon peel
pinch of salt
Custard ingredients:
350 ml of milk
100 g of sugar
50 ml of fresh liquid cream
40 g of corn starch
3 egg yolks
grated lemon peel
Ricotta cream ingredients:
200 g of ricotta
50 g of sugar
1 egg
Butter a 24cm diameter mold.
Cooking in a ventilated oven at 175°C for 50 minutes.
Cooking in a static oven at 180° C for 50 minutes.
Cooking time may vary slightly depending on your oven.
Let the tart cool thoroughly before turning it out.