A dessert that completely satisfies after a big meal, without any regrets. It has a touch of lemon that's refreshing and a creaminess that always reminds you of why you love desserts. It really could be the nicest ending to your Easter dinner. It's got springtime written all over it. If you're serving it for company, do what you have to do to save a piece for yourself for the next morning. A perfectly acceptable breakfast in my world.
Ricotta Cheese Tart
Crostata di Ricotta
Dough:
7 oz. (200 grams) flour
3 oz. (100 grams) butter
1 egg
2 oz. (50 grams) sugar
pinch of salt
zest of one lemon
Filling:
1 lb. fresh ricotta cheese, drained
1/4 cup sugar
1 cup heavy cream
Zest of one lemon
2 Tbsp. brandy
pinch of salt
Preheat the oven to 350 degrees Fahrenheit
In the bowl of a food processor, put the flour and sugar, lemon zest and pinch of salt. Mix for a few seconds. Add the butter and egg and pulse until dough comes together in a ball. Remove and wrap in plastic. Put in the fridge for about 45 minutes. On a lightly floured surface, roll out the dough and transfer to a 8" or 9" tart pan with removable bottom. (A pie pan can also be used.) Cover dough with aluminum foil and place dried bean or pie weights. Bake for 10 minutes. Remove from oven, lift out foil and beans. Set aside.
In a large bowl, mix the ricotta cheese and the remaining ingredients. Line a baking sheet with either aluminum foil or parchment paper. Fill the partially cooked pastry dough with the ricotta mixture and put on baking sheet. Put back in the oven and cook for approximately 40-45 minutes, or until firm. The oven temperature may need to be reduced if the ricotta mixture turns brown too quickly. Removed from oven and let cool completely. Serve warm or cold.
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