Serves: 4 people Difficulty ': Easy Preparation time: 1 hour + 30 minutes of rest ingredients for the dough crust 170g. 85gr flour. butter salt For the filling 235gr. 135gr of camembert. Ricotta 1.5 dl. cream 3 eggs salt, pepper, chives -------------------------- PROCEDURE Prepare the dough: Place the flour and form a fountain.
Add the butter and a pinch of salt, you work until you have a mixture similar to crumbs. Pour enough water then enough to obtain a smooth and homogeneous. Take a ball, wrap with a sheet of plastic wrap and place in refrigerator. Let stand for 30 minutes. Meanwhile, break two eggs into a bowl and beat with a whisk, add the ricotta and cream, salt, pepper and seasoned with chopped chives.
Cut into slices camembert regular, without removing the crust. After the rest period indicated on spiantoia roll out the dough into a sheet of 2mm. about. Divide into six equal parts. Grease and flour the molds for six 10cm tart. in diameter. Coated with the paste on bottom and sides of molds.
Prick the bottom of the dough with a fork, spread over half the 'slices of camembert. Top with the egg mixture and ricotta and Posat above the rest of the slices of camembert. Bake the tart in the oven 'heat to 210 degrees and cook for 30 minutes. Then remove them from the oven and let stand for 5 minutes.
The mold on a serving dish, sprinkle with chives and serve immediately. 
Add the butter and a pinch of salt, you work until you have a mixture similar to crumbs. Pour enough water then enough to obtain a smooth and homogeneous. Take a ball, wrap with a sheet of plastic wrap and place in refrigerator. Let stand for 30 minutes. Meanwhile, break two eggs into a bowl and beat with a whisk, add the ricotta and cream, salt, pepper and seasoned with chopped chives.
Cut into slices camembert regular, without removing the crust. After the rest period indicated on spiantoia roll out the dough into a sheet of 2mm. about. Divide into six equal parts. Grease and flour the molds for six 10cm tart. in diameter. Coated with the paste on bottom and sides of molds.
Prick the bottom of the dough with a fork, spread over half the 'slices of camembert. Top with the egg mixture and ricotta and Posat above the rest of the slices of camembert. Bake the tart in the oven 'heat to 210 degrees and cook for 30 minutes. Then remove them from the oven and let stand for 5 minutes.
The mold on a serving dish, sprinkle with chives and serve immediately.
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