Roman Ricotta Tart

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
50 min

DIFFICULTY
Medium

TYPE
Sweets and Fruit

Tags

Medium, In the oven/Baked, Asking for forgiveness, Buffet, Gift foods, Impress guests, Sweets and Fruit, 20 minutes, 25 minutes, Lazio, 45 minutes, Flour , Ricotta, Shortbread pastry , Spring, Sugar

Ingredients for 4 people

For pastry
2 ½ cups flour
¾ cup sugar
1 stick + 2 tablespoons butter at room temperature (10 ½ tablespoons)
2 egg yolks
1 egg
Salt to taste
For ricotta mixture
Zest from ½ lemon grated
1 pound fresh cow's milk ricotta cheese
1 ¼ cups sugar
1 1/3 ounces chocolate
1 egg
2 egg yolks
1 pinch cinnamon
3 ½ ounces mixed candied fruit
Zest from ½ lemon and ½ orange grated
½ cup rum
1 egg for brushing

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Ingredients

Preparation 30 minutes preparation + 20 minutes cooking

Prepare short crust pastry by combining butter, at room temperature, with sugar and then eggs. Combine flour with a pinch of salt and grated zest of half a lemon and add it to the mixture.

Wrap in foil and set aside for 30 minutes. In a bowl, strain ricotta through a sieve and combine with sugar, two egg yolks and one whole egg, orange and lemon zest, a pinch of cinnamon and rum.

Mix well, stir in candied fruit. Combine. Roll out ¾ of the pastry dough (1/8 inch thick) and line bottom and side of a round buttered tart pan. Fill with ricotta mixture, spreading evenly.

Roll out remaining dough, cut strips to cover the edge of the tart and create a lattice across the filling. Brush with beaten egg and bake in a 350°F oven until crust looks golden and crisp. Set out to cool. Dust with vanilla sugar before serving.