Torta Ricotta recipe (Dessert)
In a bowl add the flour and sugar. Rub in the butter until the mixture resembles bread crumbs, loosely gathering the mixture together in your hands without squeezing. Add lemon zest, egg and water. The dough should be firm, as well as moist and smooth. Cool in the refrigerator for 30 minutes. Greased and floured 28 cm baking dish.
In another bowl place the ricotta and start adding the rest of the ingredients - lemon zest, ginger, cream, sugar, egg yolks and egg one by one. Mixing well.
Roll out the dough on a floured surface and transfer to the baking dish. Pressing the dough up to the top of the sides and trimming any excess. Pour the ricotta filling. Place in the oven at 170°C and bake for about 45-50 minutes. Dust with icing sugar before serving.
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