Marbled ricotta and sour cream tart with raspberries
Ingredients for 8 pieces: For the shortcrust pastry: 200 g flour50 g sugar100 g butter1-2 tbsp cold water For the ricotta mixture: 2 eggs (M)125 g sugar250 g ricotta125 g sour cream2 packets vanilla sugar1 tsp grated organic orange zest30 g soft wheat semolina8 g cocoa for baking (sieved)125 g raspberries (frozen or fresh) Also: Some raspberries for garnishingIcing sugar for dusting Preparation: 1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3). 2. Mix the flour and sugar in a bowl. Add butter in pieces and water. Chop everything with a knife to form dry crumbs. T...