Dough
200g of ricotta cheese
1 3/4 cups all-purpose flour
1 cup unsalted butter, softened
2 tablespoons grated ginger
1 pinch of salt
1 tablespoon active dry yeast
Filling
400g of warm goiabada at room temperature
6 tablespoons warm water
Dough
200g of ricotta cheese
1 3/4 cups all-purpose flour
1 cup unsalted butter, softened
2 tablespoons grated ginger
1 pinch of salt
1 tablespoon active dry yeast
Filling
400g of warm goiabada at room temperature
6 tablespoons warm water
1 Mix all the dough ingredients
Wrap in plastic film and refrigerate for two hours
Open the dough and line the bottom and sides of a removable tart pan with it
Refrigerate for 30 minutes
Reserve some dough for decoration
Remove the plastic film and cover with aluminum foil
Bake until golden brown
2 Dilute the goiabada with warm water
Make a layer of goiabada on top of the dough and draw a chessboard pattern with strips of dough
Bake in a medium oven until the chessboard is golden brown
Serve warm.
