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Roman Ricotta Tart

di Academia Barilla

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Roman Ricotta Tart
50 minutes


Sweets and Fruit

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

Preparation 30 minutes preparation + 20 minutes cooking
1. Prepare short crust pastry by combining butter, at room temperature, with sugar and then eggs

2. Combine flour with a pinch of salt and grated zest of half a lemon and add it to the mixture

3. Wrap in foil and set aside for 30 minutes

4. 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

5. Mix well, stir in candied fruit

6. Combine

7. Roll out ¾ of the pastry dough (1/8 inch thick) and line bottom and side of a round buttered tart pan

8. Fill with ricotta mixture, spreading evenly

9. Roll out remaining dough, cut strips to cover the edge of the tart and create a lattice across the filling

10. Brush with beaten egg and bake in a 350°F oven until crust looks golden and crisp

11. Set out to cool

12. Dust with vanilla sugar before serving