Italian cuisine · Breakfast & Eggs

Crostata di Ricotta

Roman shortcrust tart with a filling of ricotta, lemon zest and raisins, baked golden in the oven.

Ingredients · for 8 servings

• 300 g flour
• 150 g cold butter
• 120 g sugar
• 3 eggs
• 1 pinch salt
• 500 g ricotta
• 100 g powdered sugar
• 2 organic lemons
• 80 g raisins
• 3 tbsp rum
• 1 packet vanilla pudding powder

Instructions

1. Soak the raisins in the rum for 30 min.; quickly knead flour, sugar, salt, the cold butter in small pieces and one egg into a smooth shortcrust pastry and chill it for 1 hour.
2. Drain the ricotta in a sieve for 20 min., then stir smooth with the powdered sugar until no graininess remains.
3. Fold the remaining two eggs, the zest of both lemons, the juice of half a lemon, the pudding powder and the drained raisins into the ricotta cream.
4. Preheat the oven to 180 °C top/bottom heat; press two-thirds of the dough into a greased 26 cm tart pan, forming a 3 cm high rim.
5. Fill in the filling and smooth it out, roll the remaining dough into strips and lay them over the top in a lattice, pressing the ends firmly onto the rim.
6. Bake for 50–55 min. until the lattice is golden brown and the filling still wobbles slightly in the center; let cool completely and serve warm or cold.