Ricotta and strawberry jam tart

In a bowl, lightly beat the egg with the sugar until the latter has dissolved.

Add the sunflower seed oil, half a teaspoon of baking powder, the almond flour and mix well.

Finally, add the flour little by little until you have obtained a compact dough.

Wrap it in cling film and let it rest in the fridge for one hour.

Take the dough back and roll it out over a sheet of baking paper fairly thinly with the help of a rolling pin.

Move the shortcrust pastry together with the baking paper sheet directly onto the tart tin and trim away the excess edges.

Prick the surface with the tines of a fork.

Spread the ricotta over the surface and smooth it out well.

Then pour in the strawberry jam and smooth this out as well.

Using the rolling pin, roll out the leftover shortcrust pastry and cut out as many shapes as you like.

Decorate the tart with the shapes and bake at 180° for about 50 minutes.

Let it cool, then you can move the tart directly onto a plate using the baking paper.