You'd think, there is nothing to keep me from being creative in the kitchen. But there is always something, usually to do with my Mum. Most recently, she decided she wants new lighting everywhere and someone has to be there to charm the electricians. German craftsmen don't accept cups of tea, by the way. Cups of tea is an unknown quantity here. But boy, they are efficient. So, anyway.
I found time to bake a cake I lifted from a Loorbeerkrone, a very talented blogger who seems to be posting every dish ever cooked in Italy.
It is beautifully simple, just knead a short crust pastry with
1 egg and one yolk, 100g sugar, juice of half a lemon, 120g softened butter and 300g flour.
refrigerate, keeping about one sixth aside for a lattice (I forgot, as you can see).
make a smooth ricotta filling by mixing 400g ricotta, 2 eggs, 100g sugar, the other half of the organic lemon, juice and zest, 4 table spoons chocolate drops and a tbsp of cornflour.
Preheat the oven to 180°C. Roll the pastry between two sheets of baking paper - this is a life saver, as it goes into the tin on the bottom sheet - easy.
I would bake the pastry for ten minutes before adding the filling (don't forget the lattice!), bake for 1/2 hour.
My tart had a slightly undercooked base and was - ahem - too brown on top. Delicious, anyway.