Difficulty: Medium Preparation: 30 min Cooking: 70 min Portion for: 8 people
Ingredients for a 23 cm stamp:
Icing sugar 150 g Flour 350 g Yolks 2 Cold butter butter 220 g Lemon zest 1
For the stuffing: Cow's milk ricotta 500 g Sugar 160 g Yolks 2 Orange peel 1 Cinnamon powder 1 pinch
To prepare the ricotta tart, start with the ricotta and let it drain in a colander for about a couple of hours or based on how rich it is in whey. Then proceed with the shortcrust pastry: pour the flour in a mixer together with the cold butter cut into 2 small pieces and operate the blades for a few seconds. Pour the sandy mixture on the work surface and add the icing sugar, in the middle form a fountain with your hands and pour the yolks into it.
Grate the lemon zest and knead until a smooth and homogeneous dough is obtained that you can wrap in cling film and leave to rest in the refrigerator for at least half an hour. In the meantime, take care of the cream. In a mixer pour the yolks together with the sugar and grate the orange zest, then add the cinnamon powder. Lastly also add the ricotta and blend until a smooth cream is obtained; keep aside.
Take the pastry and remove it from the foil, beat it with a rolling pin to soften it a bit, then divide it into two parts, which must be twice the size of the other, and begin to pull the larger dough between two sheets of parchment paper. In this way, obtain a disc of about 3-4 mm and place it in a 23 cm tart cake tin, already greased and floured. With your fingers, arrange it carefully so that the dough matches the pan well. If it breaks in some places, don't worry, just patch them with pieces of pasta. Level the edges by passing over the rolling pin and then pierce the base with a fork.
In the middle pour the ricotta cream and level it carefully with a spatula. Finally, bake in a preheated oven, in a static mode at 175 ° for 70 minutes: take care to place the pan on a dripping pan and cook it on the shelf more bass. Once cooked, take out your ricotta tart and let it cool completely before enjoying it! Storage: Once cooked, you can keep the ricotta tart in the refrigerator, covering it with cling film for 2-3 days. If you want you can prepare the shortcrust pastry even with a day in advance and use it as needed.
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