Ricotta Crostata is an ideal dessert for any occasion, great for both summer and winter.
A shortcrust pastry base with a delicious ricotta filling, very easy to make.
Let’s see the process together!.
Prep. Times: 45 minutes
Cooking Times: 25 minutes
- 2+3/8 cups of all purpose flour
- 1+1/4 cups of sugar
- 2/3 cup of butter
- 2 cups of ricotta cheese
- 6 eggs
- 1/8 cup of candied orange and citron peel
- 1/8 cup of pine nuts
- 1/8 cup of raisins
- cinnamon powder to taste
- grated peel of 1 lemon
- powdered sugar
On the pastry board, mix the flour with three egg yolks, 1/2 cup of sugar and the softened butter.
Cover the dough with a dishcloth and let it rest for half an hour.
In a bowl mix the crumbled ricotta with the remaining sugar, three egg yolks and a pinch of cinnamon powder.
Add a little grated lemon peel, chopped candied fruit, pine nuts, raisins softened in warm water and squeezed and finally, stirring gently, two egg whites beaten stiff.
Roll out the dough with a rolling pin and use one half to line a buttered and flour-dusted cake pan.
Place the ricotta mixture and top with the other half of the pastry.
Brush the surface with a little beaten egg white and bake the tart in a hot oven (350 F) for about 25 minutes.
Dust with powdered sugar and serve!
Facebook Comments Box