Ingredients:
200 gr. made with flour
120 gr. of Caciocavallo Dilano PDO
50 gr. of ricotta silana
3 eggs
1 egg yolk
70 gr. of butter
150 gr. of sugar
1 lemon
1 orange
1 teaspoon of orange flower water
1 pinch of salt
Preparation:
Soften the diced butter, then put it in the mixer with the flour, an egg, 40 g of sugar and a pinch of salt. Blend until you get a ball of homogeneous paste. Wrap it in a sheet of food foil and let it rest in the fridge for at least 30 minutes. Remove the crust of caciocavallo silano, cut into small pieces and chop it in the mixer. Add the ricotta, the other two eggs, 90 g of sugar, the grated citrus peel and the orange flower water. Blend until you have a smooth cream. Roll out the short pastry in a few millimeters thick sheet. Obtain some 9 cm diameter disks and make them adhere to the bottom and the sides of the same number of small, smooth, tartaretta molds with a diameter of 6 cm. Fill with 2 teaspoons each of cream cheese, brush the surface with the remaining egg yolk and sprinkle with the advanced sugar. Cook the sweets in the preheated oven at 180 degrees for about 15 minutes. Remove from the mold, leave to cool and serve, decorating them with slices of papaya and candied pineapple and mint leaves. Enjoy your Caciocavallo cheese desserts!
