How to make the shortcrust pie with ricotta cream, a recipe to bake in the oven and sprinkle with icing sugar before serving.
Ingredients 6 portions
- 3 whole eggs
- gr. 100 of sugar
- a pinch of cinnamon
- 2 tablespoons of candied cedar
- gr. 300 of shortcrust pastry
- gr. 250 of custard
- gr. 300 of ricotta
- 1 tablespoon of candied oranges cut into small pieces
- butter for the cake tin
- icing sugar
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Preparation of the shortcrust pie with ricotta cream
Prepare the shortcrust pastry and custard.
While the shortcrust pastry rests, work the sieved ricotta, egg yolks, sugar and cinnamon in a bowl.
Then add the custard, cedar and orange zest, then add the egg whites beaten until stiff mixing, mixing from top to bottom.
Spread about two thirds of the pastry a few millimeters high, covering a 24 cm wide buttered cake pan. with the edges about 6 cm high, and pour the ricotta mixture over it. Cover with the remaining shortcrust pastry, made in 2 cm wide strips. and arranged in a grid.
Bake for about an hour in the oven at 180 °, leave to cool and then sprinkle the cake with icing sugar.
If we add wheat boiled in milk and orange blossom water to this recipe, the Neapolitan Pastiera is obtained.
