Cream Filling
1 tablespoon of unflavored gelatin without flavor or color
1/2 cup of sugar
1 cup of water
480 grams of ricotta cheese
a pinch of salt
1 teaspoon of vanilla extract
Dough
2 cups of all-purpose flour, ground in a food processor or blender
1/4 cup of confectioners' sugar
1/4 cup of melted unsalted butter
Accessory
A 24 cm diameter mold
Cream Filling
1 tablespoon of unflavored gelatin without flavor or color
1/2 cup of sugar
1 cup of water
480 grams of ricotta cheese
a pinch of salt
1 teaspoon of vanilla extract
Dough
2 cups of all-purpose flour, ground in a food processor or blender
1/4 cup of confectioners' sugar
1/4 cup of melted unsalted butter
Accessory
A 24 cm diameter mold
Cream Filling
Preheat the oven to 180°C
In a bowl, combine the gelatin and sugar
Add boiling water and stir until the gelatin is completely dissolved
Mix the ricotta cheese with salt and vanilla extract until smooth, adding the dissolved gelatin gradually. Reserve
Dough
Crumble all the ingredients into a bowl and mix well
Line the mold with the dough, pressing it firmly with your fingers
Bake for about 10 minutes
Let it cool
Filling
Place the cream on top of the dough in the mold
Refrigerate until firm
Unmold and serve.