The Italian Ricotta Tart with pastry cream. If you like Italian ricotta pastries,try this amazing recipe.
SERVINGS: Serves 4
INGREDIENTS:
- 7 oz all-purpose flour
- 1 ¾ oz potato starch
- 3 ½ oz sugar
- 3 ½ oz butter
- 1 egg
- 1 pinch cinnamon
- ⅝ lb ricotta cheese
- 3 ½ oz sugar
- 1 egg yolk
- lemon zest, grated
- 2 cups milk
- 2 eggs
- 5 oz sugar
- 1 oz all-purpose flour
- lemon zest
- ½ stick vanilla
PREPARATION:
- Prepare the dough by mixing together all of the necessary ingredients with the flour and starch, sifted though a sieve.
- Form a well with the flour on a work surface and start kneading until the dough is smooth and elastic.
- Gather it together in a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.
- Prepare the pastry cream by quickly whipping together the eggs and sugar in a bowl.
- Add the flour and the boiling milk a little at a time (warm up the milk with half lemon zest – only the yellow skin, and half stick of vanilla: remove them when the milk is boiling).
- Cook over low heat for 10 minutes, then let rest.
- Using a large bowl, mix together the pastry cream with the other ingredients of the filling, whisking together until smooth.
- Roll out the dough with a rolling pin and line a greased tart pan with the dough.
- Pour into the filling and then bake in a 350 °F oven for about 30 minutes.
- At the end of cooking, remove from the oven and let cool in the pan before serving.
BUON MANGIATA!
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