Ricetta-Siciliana-Crostata-gelsi-neri-e-ricotta

Mulberries and ricotta pie

🕐 Preparation time: 90 min
😴 Rest time: 6 hours
🕰 Baking time : 30 min

🍅Ingredients:
For the shortbread
🥧
200g 00 flour
200 g almond flour
200g butter
100 g granulated sugar
1 egg
Zest of 1 lemon
1 teaspoon cinnamon

For the base 🍓
1 jar of mulberry jam

For the cream 🥣
500 g cottage cheese
Zest of 1 lemon
1 vial of vanilla aroma
65 g granulated sugar

🧑‍🍳 Preparation:
In the planetary mixer, mix the flours and add the lemon zest and cinnamon.
Add the butter cut into small cubes and work with the hook. There won't be an absolutely perfect incorporation of the butter and the dough will be sandblasted.
Add the sugar and work quickly. Finally add the egg.
Form the dough, wrap it and put it in the fridge for 6 hours or even more.
Meanwhile, drain the ricotta.
After 6 hours, roll out the dough, taking care to flour the surface and the loaf, line a classic cake tin with the shortcrust pastry, it will not be necessary to line it up to the full height because the tart, due to the cream doses used, will be rather low, therefore roughly reaching halfway up the pan.
Once lined, prick the dough with a fork taking care to carry out this procedure both on the bottom and on the sides, put the pan with the dough in the freezer for 1 hour, it will keep cooking better.
The same thing goes for the strips of shortcrust pastry that will be used to decorate the tart, the latter can be placed either in the freezer or in the fridge.

FOR THE CREAM
In a bowl put the ricotta cheese, the lemon zest, a vial of vanilla aroma, the sugar and mix with a whisk, let it rest for an hour in the fridge to make it taste better.
One hour after placing the mold in the freezer, proceed by spreading the mulberry jam on the bottom and gently pour the ricotta cream over it.
Check that the pastry is still very cold in the fridge before rolling out and cutting the strips, otherwise put it back in the fridge.
Make a more or less ordered grid of strips of shortcrust pastry and put the whole tart back in the fridge for about an hour and a half.
Bake at 180 degrees, fan oven, for about half an hour/forty minutes, taking care to lower the oven temperature for the last 10 minutes.
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