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Ricotta & Jam Tart

Before you jump to Ricotta & Jam Tart recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone's active participation. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.

Even though it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, but that is not true. A dishwasher is particularly efficient when it's full before a cycle is going. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen on its own offers you many small means by which energy and money can be saved. Environmentally friendly living just isn't that hard. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to ricotta & jam tart recipe. To cook ricotta & jam tart you need 16 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Ricotta & Jam Tart:

Use of <Shortcrust Pastry>.
Take 125 g of Butter *softened.
Take 1/4 cup of Caster Sugar.
Provide 1 of Egg.
You need 1 teaspoon of Vanilla Extract.
Use 1 of & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large.
Get of *Find my ‘Basic Shortcrust Pastry‘ recipe & ‘Easiest Sweet Shortcrust Pastry’ recipe.
You need of <Filling>.
Take 250 g of Ricotta *at room temperature.
You need 125 g of Cream Cheese *at room temperature.
You need 1/4 cup of Caster Sugar.
Provide 1 of Egg *at room temperature.
Prepare 2-3 teaspoons of Lemon Juice.
You need 1 tablespoon of Plain Flour OR Corn Starch.
Take of Jam of your choice *Today I used Strawberry Jam.
You need of Powdered Sugar for dusting.

Steps to make Ricotta & Jam Tart:

Beat softened Butter and Sugar until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and gently mix to combine, bring the mixture together, and shape into a disc. Wrap in plastic and refrigerate for 20 to 30 minutes to firm up..
Roll the dough to 4-5mm thickness and transfer to a pie dish. Trim off the extra dough. *Tips: You can spread the dough in the pie dish, bit by bit, by your hands. Make sure it is all same thickness..
Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg, Lemon Juice and Plain Flour (OR Corn Starch), and mix well. This mixture should be at room temperature or slightly warm..
Spread Jam on the Pastry, and spread the Ricotta mixture evenly..
With the remaining dough, make thin strips to create a lattice finish. You may wish to weave the strips properly, but I usually don’t bother..
Bake in pre-heated oven at 180° for 40 minutes or until golden..
Cool completely. Dust with Powdered Sugar..

Ricotta infornata, or baked ricotta , has a distinctive tan crust, a toasty flavor, and a firm but supple texture comparable to cheesecake's; Italians often eat it with bread or as part of an antipasto platter. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Homemade Ricotta Gnocchi with Fresh Herbs. Total Time Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. Ricotta feels smooth but slightly grainy.

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