Recipe Archives->Pies->Ricotta Tart 01

Neapolitan Ricotta Tart
Serves 10.
                                                                                
8 oz (225 grams) unsalted butter
6 oz (175 grams) caster sugar
4 egg yolks
1 lb (450 grams) plain white or Italian type 00 flour
                                                                                
1 lb (450 grams) ricotta cheese
4 oz (100 grams) caster sugar
1 teaspoon (5 ml) ground cinnamon
Grated zest and juice of 1 unwaxed lemon
4 tablespoons (60 ml) orange flower water
4 oz (100 grams) candied orange or mixed peel
1 large egg, separated
1 pint (550 ml) milk
4 oz (100 grams) vermicelli pasta
pinch salt
Icing sugar, for dusting

Put the butter and sugar in a bowl and cream together. Add the egg
yolks and then gradually add the flour, mixing well to make a soft
dough. Wrap in greaseproof paper and chill in the fridge for 30
minutes.

Put the ricotta cheese, the sugar, reserving just 2 Tbsp (30 ml),
the cinnamon, half the lemon zest, the lemon juice, orange flower
water, candied peel, and the egg yolk in a bowl and beat together.

In a small saucepan, bring the milk to a boil, add the vermicelli
pasta, the remaining 2 Tbsp (30 ml) sugar, the remaining lemon zest
and the salt and simmer gently until the vermicelli has absorbed
all the milk. Whilst still warm, blend the pasta carefully into the
ricotta mixture.

Whisk the egg white until it just holds its shape, then fold into
the mixture.

Preheat the oven to 375 F (190 C).

On a lightly floured surface, roll out the pastry and use two-thirds
to line an 11 inch (28 cm) loose-bottomed flan tin.

Add the ricotta filling. Cut the remaining pastry into strips and
arrange in a lattice pattern on top of the tart.

Bake in the oven for 40-50 minutes until golden. Dust with sifted
icing sugar before serving warm or cold.

Printable version: ricotta-tart01.txt.