Name: Crostata di mandorle e ricotta (Almond and ricotta tart)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: ½ pesticide-free orange; 1 tablespoon confectioners’ sugar; 9 ounces (250 g) granulated sugar; 1 pound (450 g) ricotta, preferably ricotta romana; 4 teaspoons (20 g) butter; 4 eggs; 1 pound (450 g) pasta frolla romana or other sweetened short pastry; 7 ounces (200 g) blanched almonds; 1 cup (250 ml) heavy cream

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

7 ounces (200 g) blanched almonds
½ pesticide-free orange

Method

Put the almonds in a food processor and pulse until finely ground. Grate 1 teaspoon rind (colored part only) from the orange. Separate 1 of the eggs and set the egg white aside. Put the egg yolk, the remaining 3 eggs, and the granulated sugar in a bowl and whip with an electric mixer at medium speed