Ricotta tart with blueberries topping ....and Happy Birthday...to me
Canela Kitchen
Canela Kitchen
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Ingredients

  • 150 g butter
  • room temperature
  • 175 g sugar
  • 3 yolks
  • 3 whites
  • 250 g fresh ricotta
  • 200 g of
  • 1 teaspoon of baking powder
  • 1 orange peel
  • 100 g fresh blueberries
  • 200 g frozen blueberries
  • 1 tablespoon of sugar
  • 1 tablespoon of cornstarch
  • Cake
  • 150 g de mantequilla
  • 175 gramos de azúcar
  • 3 yemas
  • 3 claras

Instructions

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