Ricotta Pie with Babbi Cremadelizia Pistachio
Difficulty
Easy
Preparation Time
30 minutes
Cooking Time
30 minutes
Ingredients
Ingredients
For the shortcrust pastry:
- 300 g flour (type 0)
- 150 g soft butter
- 150 g white sugar
- A pinch of fine salt
- 1 whole egg + 1 egg yolk
- Zest of half a lemon
For the filling:
- Babbi Cremadelizia Pistachio
- 150–200 g well-drained cow’s milk ricotta
- 1 tablespoon granulated sugar
Tools
-
Preparation
Preparation
- Prepare the ricotta filling:
Mix the ricotta with the sugar using a spoon, crushing any lumps until smooth, dense and creamy.
Cover the bowl with aluminium foil and refrigerate. - Prepare the shortcrust pastry:
In a bowl, soften the butter (left at room temperature for about 20 minutes), add sugar, lemon zest and a pinch of salt.
Work the mixture with your hands or a silicone spatula until creamy.
Add the whole egg and the yolk, mix well, then add the flour.
Transfer the dough to the work surface and knead briefly.
Shape into a flattened disc, wrap in cling film and refrigerate for 30 minutes. - Form the tart shell:
Roll out the pastry between two sheets of baking paper to a thickness of about 0.5 cm.
Line a greased and floured springform tin with the pastry.
Shape the edges and trim excess dough.
Prick the base with a fork. - Assemble the tart:
Spread one tablespoon of Babbi Cremadelizia Pistachio on the base.
Add the ricotta filling and level it.
Cover with a thin layer of pastry made from the leftover dough. - Bake:
Bake in a preheated fan oven at 160°C until golden.
The edges should be a light hazelnut colour, and the top slightly amber.
Let cool completely, then dust with icing sugar.
