Every single day I enjoy my afternoon teatime with something extra. A cookie is enough on (most) weekdays, but often not on weekend days 😉.
Today we had late breakfast and late lunch, but still towards 16.30 I decided to prepare an afternoon delight.
Last week I ‘consulted’ the summer editions of my favorite cooking magazine delicious.nl. The ‘casadinas’ or ricotta pecorino tarts seemed something fantastic to try out.
Lazy as I am in the hot summer period, I start with a ready made round shortcrust pastry. Put 50 grams of raisins in some warm water for 30 minutes. Put a pinch a saffron in 1 teaspoon of hot water. Drain the raisins. For the filling, mix 30 grams of corn flour, the zeste of 1 untreated lemon, 2 eggs, 200 grams of ricotta, 75 grams of pecorino sardo ( preferably), 50 grams of sugar. Add the drained raisins and the saffron. Mix until you obtain a fluffy mixture.
Put the ready-made shortcrust pastry and the baking paper in an adapted cake format. Use a fork to make some holes in the dough. Pour the mixture on the dough. Spread equally. Bake 40-45 minutes in the oven preheated at 150°.
Finish with icing sugar. Cut in pieces. Happy weekend. Enjoy your afternoon tea.
Doc V's Healthy Kitchen 
Drinking a cappuccino and waking up with the sounds of births I read your recipe and sounds like a tasty and not to difficult desert or afternoon tea delight which I’m certainly gonna try out next weekend when we’re having German friends over. They will love this. Thanks for sharing.
LikeLiked by 1 person
Weekends deserve a little treat, and this looks lovely!
LikeLiked by 1 person