Aggiornato il: mag 25
1 homemade shortcrust pastry
1 jar of strawberry jam
2 tablespoons of sugar ( if you like it sweeter)
finely grated lemon peel
How to procede:
Put the homemade shortcrust pastry into the tart tin.
In a bowl mix the fresh ricotta with the strawberry jam and the finely grated lemon peel. Make it nice and smooth, add a couple of tablespoons of sugar if you like it sweeter.
Pour this mixture over the shortcrust pastry, make it even and bake for 35 minutes approx. at 180 ° C.
Decorate with fresh strawberries and ice sugar on top!