1-Pour the yogurt, seed oil and sugar into a bowl and mix well.
2-Now add the baking powder and flour a little at a time and knead the dough until it forms a nice firm and non-sticky dough.
3-At this point take half of our dough and roll it out well in a 22 cm diameter tart mold.
Spread a layer of ricotta, sprinkle with a little sugar and then add a layer of jam.
4-With the remaining shortcrust pastry decorate with the classic strips.
5-Bake in a convection oven at 170°C, for about 35 minutes or in a static oven at 180°C for the same cooking time.
6-Here is our ricotta and jam tart ready, let it cool completely before removing it from the mold and then enjoy a nice slice!
