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Easy
Use half the ingredients in recipe 589 A to make a shortcrust pastry or short pastry dough, or use the full amounts in recipe B.
Make a custard with the milk, sugar, flour, and the whole egg, and when it’s ready and still boiling, add the egg yolk and lemon zest or vanilla. Then add the ricotta and the almonds, blanched and finely ground. Blend it all together and then use this mixture to fill the shortcrust pastry as you would a cake, that is, between two layers, decorated on top and gilded with egg yolk. It goes withou