Crostata alla ricotta / Ricotta tart
12:41
A new day, a new tart ... I mean a new crostata!
And then you're like what IS a crostata?
Crostata is the italian word for tart.
I took major inspiration here, but i left out the pine nuts and the honey.
For one crostata alla ricotta you will need:
-For the dough
200 gr flour
80 gr of sugar
80 gr butter
1 egg
1 tsp baking powder
the zeste of one lemon (non treated)
a pinch of salt
-For the filling:
300 gr ricotta
2 eggs
80 gr sugar
25 gr maizena
the zeste of one lemon (non treated)
a pinch of salt
powder sugar
50 gr pine nuts (optional)
(honey (optional)
First you have to make the dough. Mix the flour, baking powder, sugar, salt and zest together. Add then the butter, you will be left with a 'sand' texture. In the end you add an egg. Mix it all well. Once you have the desired texture, let the dough rest for a bout half an hour in the fridge.
Preheat the oven to 180°.
While your dough is resting, make already the filling. Whisk in all the ingredients, a part from the eggs and the powder sugar. Then add slowly the eggs.
Take your mould (23 cm) and make sure to butter it.
Roll out the dough and put it in the mould, make sure to press the dough well.
NOTE: the dough can be a little fragile, so pay attention when you work with it.
Put the filling on your dough, and fold up the edges of your dough on the filling.
Bake for 25-30 minutes in your pre-heated oven!
Let it cool and serve to your family and or friends.
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