How to cook Italian Roman Ricotta Tart Recipe

"Italian Roman Ricotta Tart Recipe,Ingredients,for short pastries:,for stuffing:,Even more so:,How to Make Italian Roman Ricotta Tart Recipe: "

Italian Roman Ricotta Tart Recipe

Dalgano - Italian Food | Roman ricotta tarts are a specialty Lazio gastronomic dessert, with a short pastry base and a rich filling of ricotta, raisins, and pine nuts: a delicious recipe. Those who love chocolate can introduce a delicious variant by removing the raisins and turning them into a ricotta and chocolate chip tart.

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Ingredients

for short pastries:

• 300 gr wheat flour 00
• 150 g cold butter
• 120 g of powdered sugar
• 3 egg yolks
• 1 pinch of salt

for stuffing:

• 800 g lamb ricotta
• 200 gr sugar
• grated rind 1 lemon and 1/2 orange
• 4 egg yolks
• 1 tablespoon cornstarch
• 40 g pine nuts
• 100 grams of raisins
• Rum
• cinnamon powder

Even more so:

• 1 egg for greasing
• powdered sugar

How to Make Italian Roman Ricotta Tart Recipe:

1. Start preparing Roman ricotta tarts from shortbread cookies: in a bowl, lightly coat cold butter with icing sugar using a leaf beater from a planetary mixer.
2. Add eggs, a pinch of salt, and work at low speed. Mix flour and baking powder. Knead just enough to get a homogeneous dough free from streaks of butter. Wrap in parchment paper and place in the refrigerator for 30 minutes. Obviously, you can perform the same operation by kneading by hand.
3. Dedicate yourself to filling. Soak the raisins in a small bowl with the rum. Meanwhile, combine the ricotta with egg yolks, cinnamon, grated orange zest, sugar, sifted cornstarch in a bowl, and work with an electric mixer. Once you get a smooth and homogeneous mixture, add the raisins and the squeezed pine nuts. Mix with a spatula.
4. Roll out half of the shortcrust cake (leave the rest in the refrigerator wrapped in cling film) with a rolling pin into a sheet about 5 mm thick. Use to line the bottom and edges of a 22 cm diameter springform pan that has been buttered and dusted with flour. Cut the dough along the edges and pierce the bottom with a fork. Fill pastry shell with ricotta cream and smooth.
5. Roll out the remaining shortcrust cake, bring it to the same thickness, and with a notched cake wheel cut it into the strips you will use to bake the cake. Grease the pastry with beaten egg and bake in a preheated oven at 170 ° for about 55-60 minutes. Remove from oven and allow to cool completely before removing from the mold. Leave the Roman ricotta tart in the refrigerator for at least 4 hours (ideally overnight). When ready to serve, return to room temperature and sprinkle with a little icing sugar.