Tarts with Ricotta and Strudel Extra Jam


300 g sheep ricotta cheese
1 tablespoon of “Number One” extra-virgin olive oil
100 g sugar
3 eggs
juice and zest of one lemon
1 pinch of salt
2 tablespoons of water


Mix the sugar with the eggs in a large bowl, then add the ricotta, lemon juice, grated zest and extra-virgin olive oil and continue mixing.

Pour the mixture into a (small) mould, previously buttered and floured, and bake in preheated oven at 180 degrees for about forty minutes.

Let it cool and cut into squares, add a layer of strudel extra jam: your quick and tasty dessert is now ready.