The Lazio ricotta tart is an enveloping and delicate regional dessert, thanks to the filling of fresh ricotta, candied fruit, dark chocolate and a citrus aroma
Ingredients
- 500 g fresh ricotta
- 300 g flour
- 240 g sugar
- 150 g butter
- 60 g candied fruit
- 50 g dark chocolate
- 6 yolks
- 1 egg
- lemon
- Orange
- milk
- salt
FOR THE PASTA PASTA
work flour with butter, 100 g of sugar and a pinch of salt, until a mixture of crumbs is obtained. Incorporate 2 yolks and 1 egg and the grated zest of 1/2 lemon and knead obtaining a homogeneous dough.
Wrap it up in the foil and let it rest in the refrigerator for at least 1 hour.
FOR THE STUFFING
whisk in the mixer, the ricotta with 3 yolks, the grated zest of 1/2 lemon and 1/2 orange, 140 g of sugar. Then add the candied fruit and the chocolate, both into small pieces.
Roll out shortcrust pastry 3 mm thick and fully lined with a tart mold (ø 26 cm). Knead the pasta scraps, roll them out again and cut the strips for the cover with a notched wheel.
Pour the filling in the mold, cover it with the strips, arranging them in a grid.
Brush the strips of shortcrust pastry and the edge with 1 egg yolk beaten with a drop of milk.
bake at 180 ° C for about 35 minutes. Let the tart cool before cutting it.
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