Sicillian Strawberry and Cream Tart
By: Ruth
Published: Monday, May 7, 2012 - 1:42pm

Ingredients




250gs of  plain flour
2 eggs
750gs of fresh strawberries
250gs of Italian Sheep’s Ricotta
250gs of fresh Mascarpone
275gs of sugar
15ml of Italian Dry Marsala Wine
2.50ml of fresh lemon juice
2.5gs of cinnamon
5gs of unsweetened cocoa powder
5gs of salt
125gs of unsalted butter
1 litre of vegetable oil

Preparation

1 Add the butter to the flour. 2 Crumble the butter into the flour, until it's all incorporated 3 Add the cinnamon, cocoa powder, salt and ½ a tablespoon of sugar and mix well. 4 Next, add your liquids. The Marsala wine, 1.25 mls of lemon juice and one egg. 5 Mix it all very well and knead it to form a dough ball. Wrap it up in cling film and place it in the fridge for 2 hours. 6 In the meantime, prepare your filling. Slice 500gs of strawberries and measure 250gs of sugar. 7 Dissolve the sugar with half a cup of water in a pan over a medium heat. 8 Add the strawberries and 1.25mls of lemon juice to the sugar and cook on a medium heat for 20 minutes until the mixture become sirupy. 9 Set the mixture aside and allow it to cool at room temperature for 20 to 30 minutes. 10 Then place the mixture, in a bowl, reserving a little of the juice aside, and add your ricotta and mascarpone to the strawberries. 11 Fold it all in very well-be careful not to mix too vigurously or the cheese will split- until the cheeses have fully incorporated the strawberry syrup. 12 Taste and add more sugar if necessary. It should taste like a very sweet version of strawberries and cream. 13 When the dough has rested in the fridge for 2 hours, remove it and roll it out until fairly thin. 14 Cut the dough into saucer size circles .Use some muffin ramekins to shape your dough, making sure that you brush some eggwash on the edges first. Wrap the dough around the outside of the ramekin. 15 Heat your oil in a deep frying pan and when it has reached a high temperature, place your ramekin (wrapped in dough) in the oil-dough side down- and press it down with a spoon. Cook for 1 1/2 minutes 16 Remove, allow it to cool slightly and remove the pastry from the ramekin. It should look golden and crispy. 17 Allow it to cool completely, pour some of your strawberry and cheeses mixture into it and drizzle with your strawberry syrup juice. 18 Garnish with some fresh strawberries and get stuck in! 19 Add the strawberries and 1.25mls of lemon juice to the sugar and cook on a medium heat for 20 minutes until the mixture become sirupy.