Questo dolce è ottimo per la colazione o come dolce leggero alla fine di una cena o pranzo sostanzioso. Il procedimento è molto simile a quello della pasta frolla normale, ma invece del burro si usa lo yogurt, io ho usato quello al limone 0,1%, ma si può usare anche yogurt naturale o cremoso, importante è che sia abbastanza neutro (da evitare quindi fragola, frutti di bosco ecc..).
Ingredienti:
260 gr di farina 00
125 gr yogurt
100 gr sugar
1 egg (preferably only the yolk)
1 teaspoon baking powder (optional if you a simple tart, but this cake is needed for the softness)
Filling:
100 g cheese
about 100 grams of cranberry blacks
a bit 'of crushed corn flakes (optional).
I poured the flour dough (I used about 150 00 and 100 full, in this case goes a bit 'less than full meal because it absorbs more moisture), I added the yogurt and mix vel. 1, I continued egg with sugar and yeast at high speed, just crumbs from the mixture has become more solid, I wrapped in plastic wrap and allowed to rest in refrigerator for 30 minutes or so. Removed from the fridge I have stretched two discs, one a bit 'bigger for the base and a somewhat' smaller for coverage, based on compost and have spread over the ricotta, before closing I added sun disc above a little 'corn flakes crumbs in the oven at 160 degrees for 20 min at 180 ° oven 10 min static and ventilated.
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