Strawberry ricotta pie

Name: strawberry ricotta pie
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 6 country cookies roll a 300 g; 25 g butter; 1 vanilla bean; 8 tablespoons cane sugar; 2 Trays ricotta a 250 g, fresh cheese; 1 tray fresh basil 15 g; 1 tray strawberries 250 g

A tasty recipe. The vegetarian dessert contains the following ingredients: country cookies (rolls a 300 g), butter, vanilla pod, cane sugar, ricotta (a 250 g, fresh cheese), fresh basil (15 g) and strawberries (250 g).

Ingredients

Kitchen Stuff

food processor
4 single-layer shapes (Ø 10 cm), greased

Directions

Grind the cookies in the food processor (you can also wrap them wrapped in a tea towel with the back of a serving spoon).
Melt the butter on low heat in a saucepan.
Spoon the cookie crumbs well and divide them over the tartlets.
Press firmly with the back of a spoon.
Cut the vanilla pod in half lengthwise, scrape out the marrow and stir it with the sugar through the ricotta.
Cut half of the basil leaves into strips and stir them through the ricotta.
Divide the ricotta over the 4 cake bottoms.
Leave the tarts in the fridge for at least one hour.
Halve the strawberries and top each tart with a large layer.
Garnish the cakes with the rest of the basil leaves..