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Sweet linguine tart

Great as a dessert or main dish

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Sweet linguine tart

At a glance

Serves:
4
Difficulty:
Medium
Method:
30 mins. min.
Preparation:
50 mins. min.
 
 

Adriana Ortemberg

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Ingredients

    • 150 g linguini Afeltra
    • 500 ml of milk
    • 1 vanilla pod
    • The rind of an organic lemon
    • 70 g brown sugar
    • 250 g cottage cheese
    • 2 organic eggs
    • 1 sheet of puff pastry
    • Half a cup of halved hazelnuts, chopped almonds and raisins.

Method

  1. Cook the linguine in plenty of boiling water for 6 minutes. Strain.
  2. Place milk in a saucepan with the open vanilla pod, the lemon rind and a tablespoon of sugar. Bring to the boil, remove from heat and allow to infuse for 5 minutes. Then strain through a Chinois strainer to remove the solids, and return to saucepan. Bring to the boil and pour in the cooked linguini. Leave for a couple of minutes, or until the pasta is well done and strain.
  3. In a separate bowl, blend the cheese with the eggs and remaining sugar. Add the linguine, mixing gently.
  4. Soak the dried fruit mixture.
  5. Preheat oven to 180 º C.
  6. Line a pie dish, 24 cm in diameter, with the pastry dough and pour in the filling.
  7. Bake for 45-50 minutes, until crust is golden brown. 10 minutes before the cooking time is up, sprinkle on the nut mixture and finish baking.
  8. Remove, let cool and serve.

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