Shortcrust pie with ricotta cream


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.

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Tags: Desserts