Crostata di ricotta

Name: Crostata di ricotta (Ricotta tart)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 1 pound (450 g) pasta frolla romana or other sweetened short pastry; 3 egg yolks plus 1 whole egg; 4 teaspoons (20 g) butter; 1 pound (450 g) pasta frolla romana or other sweetened short pastry; 1 egg white; 1⅓ pounds (600 g) ricotta, preferably ricotta romana; 1⅓ pounds (600 g) ricotta, preferably ricotta romana; 1 ounce (30 g) mixed candied orange and citron rinds; 1 ounce (30 g) mixed candied orange and citron rinds; 1½ ounces (40 g) pine nuts; 3 egg yolks plus 1 whole egg; 10½ ounces (300 g) sugar; ground cinnamon; ½ pesticide-free orange; ½ pesticide-free lemon; 1¾ ounces (50 g) raisins

Ricotta tart

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1¾ ounces (50 g) raisins
½ pesticide-free orange

Europe
Italy
Dessert
Pastry
Mediterranean
Vegetarian

Method

Immerse the raisins in a small bowl of water to plump. Grate 1 teaspoon rind (colored part only) each from the orange and lemon. Finely chop the candied rinds. Put the ricotta in a large bowl. Drain the raisins and add to the ricotta along with the sugar, a pinch of cinnamon, the pine nuts, and the f