Sunday, March 25, 2012

Shortbread filled with Ricotta Custard

Ahhh... Sunday... the day off from the diet.

I will indulge with this fantastic recipe.

For the Short bread crust and the Custard you can find tutorials on my youtube channel, but here are the basics steps and ingredients:

Short Bread Crust

300gr Flour
125gr Confectioner Sugar
200gr fridge cold butter cut in cubes
3 yokes
generous pinch of salt

Work the Sugar with the butter, then the eggs, last the flour and the salt. Let it rest till cold.


3 yokes
3 spoons of sugar (cane or white)
1 spoon of flour
10oz of milk (about two cups)
Lemon zest
1 cup fresh ricotta

Melt the sugar with the egg yokes in a bowl, add the flour, then the milk "a filo", it means "like a thread".
Put in a pot on medium low and cook until thick. Always stir in the same direction. Once done add the ricotta. mmm...

Flatten the shortbread dough and put it in bite size oven thingy. Remember that if you try to give it a shape without actually putting it in a pan it will melt and it won't hold the shape.
Place 1 spoon of the custard in the middle and bake at 350 F for 25 minutes or till golden brown.

In the brown ones you see in the picture I added to the custard a little spoon of Nutella... I'm baaaddd!!!! Tomorrow 100 crunches!


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