3 medium eggs at room temperature
150 g of sugar
250 g of cow’s milk ricotta
300 g plain flour
1 sachet of yeast
3 kiwi fruits
4 tablespoonfuls of milk
Whisk the eggs with the sugar and, when the mixture is fluffy, add the ricotta a little at a time, mixing it in. Then add the milk and flour, also a little at a time and mixing all the while.
Sprinkle in the yeast and use a spatula to fold it in.
Pour the mixture into a tin, possibly a spring form tin. Lay the slices of kiwi on top. Bake in a preheated oven at 170° for about 35/40 minutes, however every oven is different so you may need to adjust the temperature and time accordingly.
The ricotta and kiwi tart is ready when it has risen and is a golden colour on top. Take it out of the oven and allow to cool before sprinkling plenty of icing sugar on top and serving.