Crostata with Strawberries and Ricotta (Crostata con Fragola)

Almost dietary and very tasty crostata. Only 220 kcal per serving. Increase the amount of sugar if desired. Thanks to Elena Bystrova for the recipe. Decorated with candied rose petals, strawberry pieces, tea roses.

Ingredients

• strawberry 500 g
• sugar 80 g
• sheet gelatin 10 g
• ricotta 250 g
• egg white 1 pc.
• flour 200 g
• sugar 10 g
• lemon 1 pc.
• peanut butter 2 tbsp l.
• apple juice 120 ml
• 1 pinch salt

Directions

1. Soak gelatin in cold water for 10 minutes. Wash the lemon and remove the zest with a special zest knife.
2. Put lemon zest, flour, sugar, peanut butter in the bowl of the food processor and turn into crumbs.
3. Pour apple juice in a thin stream, knead the dough, it should gather into a ball. Wrap the dough in foil and refrigerate for 30 minutes.
4. Prepare the cream. Set aside two strawberries to decorate the crostata. Cut the rest of the strawberries into small pieces, put in a saucepan along with 60 g of sugar and juice squeezed from the lemon, the peel of which you used for the dough. Cook the strawberries for 6-7 minutes, stirring occasionally.
5. Turn off the heat under the strawberries, add the squeezed gelatin to it and stir. Combine the strawberries and ricotta with a hand blender.
6. Whisk the egg white with 20 g of sugar until stable peaks. Add the whipped egg whites to the cream.
7. Roll out the dough and cover a 20 cm diameter mold with it. Cover with foil, add coarse salt and bake in the oven at 180 ° C for about 15 minutes. Take out the tin, remove the foil and salt, and let the basket cool. Fill a basket with cream and refrigerate for 4 hours. Garnish and serve.