An appetizing alternative to the classic carrot cake. This tart is a real delight for the palate. Light and healthy.
In a blender mix 200gr of flour, the baking powder and the butter cut in cubes. Add the salt, 125 gr of sugar and blend till obtaining a crumbly dough. Then put one egg and blend again till forming a ball of dough.
Knead the dough on a board and leave it to rest in the fridge, for 30 min, wrapped in a cling film.
In the meantime put the ricotta in a bowl, grate the carrot and mix them with the ricotta. Add the remaining sugar, one egg, one yolk, and 60 gr of flour. Mix the ingredients till forming a uniform mixture.
Spread out the pastry on an oven tray with greaseproof paper and prick the pastry with a fork. Fill it with the ricotta and carrot mix and level the surface.
Cook in the pre-heated oven at 180 degrees for 40 minutes, in the lower part.
