Torta di ricotta

Torta di ricotta

By
From
Encyclopedia of Food and Cookery
Serves
8

Pastry

Ingredients

Quantity Ingredient
300g plain flour
125g butter
1 egg yolk, beaten

Filling

Quantity Ingredient
750g ricotta cheese
115g caster sugar
55g ground almonds
1 lemon, zested
1/2 teaspoon natural vanilla extract
4 eggs

Method

  1. To make pastry, sift flour into bowl and rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and enough iced water to make a firm dough. Chill for 1 hour. Roll out dough and use to line a greased 23 cm pie plate. Chill for 1 hour.
  2. To make filling, combine ricotta, sugar, almonds and lemon zest. Beat in vanilla and eggs, one at a time. Pour into chilled pastry case and bake in a preheated hot oven for 5 minutes, then reduce heat to moderate and bake for a further 30 minutes or until centre of filling is firm. Cool and chill.
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