Ricotta Crostata Tart
A magnificent dessert with a soft crust and the most delicate filling. Instead of ricotta, you may use farmer's cheese, previously rubbing it through a sieve. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggs 2
- butter 150 g
- sugar 150 g
- flour 200-250 g
- ricotta 400 g
- cream 33-35% 150 ml
- eggs 3
- sugar 150 g
- lemon
Instructions
Preparing the dough
Step 1 of 15
Cream the butter and sugar.
Step 2 of 15
Add the eggs.
Step 3 of 15
Mix.
Step 4 of 15
Add flour (the amount may vary depending on the quality of the product). Mix.
Preparing the filling
Step 5 of 15
Prepare the lemon zest.
Step 6 of 15
Squeeze out the juice (about 50 ml will be needed).
Step 7 of 15
Combine sugar and ricotta.
Step 8 of 15
Add eggs.
Step 9 of 15
Mix.
Step 10 of 15
Pour in the cream. Mix.
Step 11 of 15
Add lemon juice and zest. Mix.
Step 12 of 15
Place two thirds of the dough into a baking pan (a pan with a diameter of 26 cm was used), forming the sides. Place in an oven preheated to 180 degrees for 10 minutes.
Step 13 of 15
Spread the filling over the dough. Put it back into the oven preheated to 180 degrees and bake for 30–35 minutes.
Step 14 of 15
Roll out the remaining dough and cut into strips.
Step 15 of 15
Arrange the strips over the tart. Place in an oven preheated to 180 degrees until golden brown (approximately 15 minutes). Completely cool the dessert (it is recommended to keep it in the refrigerator for 3–4 hours) before slicing.