{"id":6140,"date":"2022-06-27T15:54:29","date_gmt":"2022-06-27T15:54:29","guid":{"rendered":"https:\/\/diariotiempo.com.uy\/noticias\/?p=6140"},"modified":"2022-06-27T15:54:30","modified_gmt":"2022-06-27T15:54:30","slug":"tarta-de-ricota-y-manzana","status":"publish","type":"post","link":"https:\/\/diariotiempo.com.uy\/noticias\/2022\/06\/27\/tarta-de-ricota-y-manzana\/","title":{"rendered":"Tarta de ricota y manzana"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES
<\/strong>1 kg de manzanas verdes
\u00bd kg de ricota descremada
Az\u00facar o edulcorante a gusto
1 cda de leche en polvo (descremada)
1 cdita de polvo para hornear
3 huevos (2 huevos y 2 claras)
Vainilla
Canela (opcional)<\/p>\n\n\n\n

PREPARACION
<\/strong>Procesar o pisar la ricotta hasta miga.
Agregar 3 huevos, edulcorante a gusto, 1 cucharada de leche en polvo descremada, 1 cucharadita de polvo para hornear, esencia de vainilla, y canela molida (ocpional).
Esta ser\u00e1 la base de la tarta.
Llevar a una fuente para horno, lubricada con roc\u00edo vegetal, aplastar la ricotta con una esp\u00e1tula para que la masa quede armadita. Cocinar a fuego moderado durante 15 minutos aproximadamente.
Pelar las manzanas (reservando 2), rociarlas con lim\u00f3n para que no se oscurezcan y preparar un pur\u00e9 (cocinando las manzanas cortadas en cubos, en cacerola de tefl\u00f3n con un poquito de agua y a fuego lento).
Pelar las 2 manzanas reservadas, y cortarlas en gajos finos.
Cuando est\u00e9 listo el pur\u00e9, colocarlo sobre la base de ricotta ya cocida, y sobre \u00e9sta las rodajas de manzana.
Llevar nuevamente al horno para que se cocinen las manzanas de la superficie.<\/p>\n","protected":false},"excerpt":{"rendered":"

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