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Shell pastry with ricotta cheese and yogurt with orange love

Actually I wanted to eat the last can of black cherry jam, because the combination of cheese / sour makes me crazy and yet, alas, I discovered that I had finished everything. I was not sure of whether it is necessary to put a jam on the pastry base, but with hindsight I can say that there is needed because the cream cheese and yogurt has a flavor all its own good. A fresh and tart summer for me, hope you like.




for a pan 26-28 cm



prepared about 300 grams of pastry with your favorite recipe and roll out very thin

filling.

2 pots of yoghurt biolgici

400 g cheese



50 grams of flour 100 g sugar 2 eggs



lemon



Put in a saucepan over low heat content of the jars yogurt, sugar and flour. Heat up slowly and harden. Let cool and add the ricotta. Blend. Add the egg yolks and whisk the egg whites.

the base of the pastry shell spennallate jam to your liking (I had to sour and I put that bitter orange) and then pour the mixture of ricotta and yogurt. Add if you are the slats of almonds.

If you spread the pastry very thin, it takes about 30-40 minutes of cooking at 180-200 degrees, depending on your oven.