The pastry is crumbly but it is also very forgiving! Just patch it back together and keep some scraps to do any needed surgery once you have it in the tart pan. This pastry can be crumbly so don’t get upset if it cracks as you are working with it.Once it’s frozen it’s time to heat the oven and then fill in the pan with foil and pie weights. Now it’s into the freezer for a second rest (this dough needs plenty of beauty sleep! □ ). Now use your rolling pin and roll it over the top to cut off the edges. I like to make sure it is well pressed into the corners and up against the sides. Then form it into a disc and let it rest in the fridge.Īfter a rest, roll it out and press it into the 9 inch tart pan. Once you have a crumbly dough with no big chunks of butter left, add the egg yolk and cream. You start by mixing the dry ingredients – flour, sugar, salt – and then cutting in the butter. This is a shortcrust pastry which bakes up firm, making it excellent for tart crusts. ![]() Pour into the crust and bake until the filling is set. Then mix the filling of ricotta, mascarpone, sugar, eggs, and spices until smooth. ![]() To make an Italian ricotta pie first make the pastry and blind bake it until golden brown. Other Filling Ingredients – To round things out, you will need sugar, eggs, vanilla, salt, cinnamon, and a touch of honey.Either Meyer or standard lemons are wonderful. Lemon – For the photos I used Meyer lemons (since I had them in the house).Mascarpone – Creamy, smooth, and rich! This makes the filling even better.For the best texture, use a cheese without stabilizers or gums. Ricotta – Use the best whole milk ricotta you can find.Tart shell – I used a pate sucree, so for this you will need flour, sugar, egg yolk, butter, and cream.Oh, and the citrus! Lemon zest and lemon juice together give the dessert a lovely zing which pairs so well with a cup of espresso. And then it’s filled with a smooth and creamy custard mixture of Italian cheeses before being baked until the custard is just done. It starts with a tart dough, either Pate Sucree as listed in the recipe or Pasta Frolla (check out my step by step on that recipe), which is prebaked to keep it crisp. While I have made a fair number of different versions of ricotta pie over the years, I really love this dessert as an elegant tart! It has a lightness and restraint (since the filling isn’t too tall) which means I can enjoy a slice after a big holiday dinner without feeling overstuffed. And since Easter is coming soon as I write this, that means it is time to share my Italian ricotta tart. How is everyone doing? I’ve been stress baking and thinking about Easter dinner ideas. ![]() I’ve changed the recipe to a tart with lemon and mascarpone for a deliciously creamy, citrus-y sweet treat which is the perfect end to a holiday dinner. Having a very sweet tooth I have decide to share with you the recipe of the tart.Italian Ricotta pie is a traditional Easter treat and one my mom remembers her grandma making every year. I think two of my favourites are the “zuppa di pesce”, fish soup stew, and “torta di ricotta al limone”, and lemon ricotta tart. It felt as we were all sitting in Antonio Carluccio’s living room waiting to move to the kitchen table and savour one of this many dishes. I was struck by his simplicity, genuineness, and friendliness. I had a second opportunity to meet Antonio Carluccio when I attended the launch of his book “A recipe for Life” organize by the Italian Chamber of Commerce in London. There my companions and I had the pleasure of chatting to him after our meal and listen to some of his jokes and stories over a glass of Dolcetto. I was lucky enough to organize a work lunch there and sampled some truly authentic Italian food cooked with seasonal and regional ingredients the saffron stuffed ravioli with squid and ricotta and dressed with lemon zest and cream were delicious (and not enough in my plate!). He then became the manager of Neal Restaurant where he had strong influence on young chefs like Jamie Oliver to then open up his own restaurant off Covent Garden. Born in Campania and grown up in Piedmont, Carluccio moved to England as a wine merchant. On Wednesday though I stepped into my account and read the very sad news of the recent disappearance of Antonio Carluccio, one of the most prominent figures of the Italian food in the UK. Despite being a blogger, I rarely use twitter.
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