Mix in a bowl sugar and butter. Place a flour on a board, make a “volcano” e crack the egg in the
center of it, add a pinch of salt and bicarbonate, butter and sugar mixed before. Using the tips of
your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is
combined. Leave the dough rest in the fridge wrapped in plastic wrap for 30min.
For stuffing:
200g of ricotta cheese
50g of sugar
1/2 lemon
200g lemons marmalade
Method:
In a bowl mix ricotta cheese, sugar and lemon zest. Roll the shortcrust pastry dough with the rolling pin until you get a thickness of 5mm, with a dough cutters make six disks. Grease the pans with a few drops of oil or butter. Put the disks of dough into a mini tart pan and make the dough adhere well to the suface of the pan, pierce with the tips of the fork the base. Stuff the tart with a layer of ricotta cheese and on the top a layer of lemons marmalade. Roll the left over dough with the rolling pin until you get a thickness of 3mm, cut in a small stripes cross them on the top od crostatina, push well on the board. Leave in the over for 20 min at 180°.
