Crostata Di Ricotta

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 300 grams flour
  • 150 g butter, melt
  • 100 g suar, white
  • 2 egg yolks
  • 0.5 ½ lemon (s), untreated, remove the zest it
  • Butter for the mold

For the filling:

  • 500 g ricotta
  • 2 egg (s)
  • 15 g orane peel
  • 10 ml rum or 1/3 bottle rum flavor
  • 200 g suar, white
  • 1 teaspoon cinnamon powder
Crostata Di Ricotta
Crostata Di Ricotta

Instructions

  1. For the dough, mix all of the ingredients mentioned above. First knead the dough with a hand mixer (dough hook), then work it with moistened hands on the worktop to form a smooth dough. Divide the dough into 2 equal parts.
  2. Line a springform pan (28 cm) with baking paper and roll out half of the dough for the base (put some aside for the edge) and place in the pan. Butter the inside of the ring of the springform pan, place it around the base and form an edge with the leftover pastry.
  3. Preheat the oven to 180 ° C (top / bottom heat). In the meantime, mix all the ingredients for the filling together and place in the springform pan, then smooth out.
  4. Now roll out the second part of the dough, cut out thin strips and place them in a grid shape on the cake. At the end, shape more strips to line the cake. Bake the tart for 30 minutes, then let it cool down.
  5. The cake tastes particularly good when it is still lukewarm and served with a scoop of caramel ice cream. If you prefer a subtle sweetness in cakes, reduce the amount of sugar in the ricotta mixture by half.

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