Crostata di ricotta

AT A GLANCE

  • Serves 8 people

  • 120 gm caster sugar
  • 3 egg yolks
  • 650 gm firm ricotta, drained well
  • 25 gm fine fresh breadcrumbs
  • 2 tbsp pouring cream
  • Finely grated rind of 1 lemon
  • To serve: good-quality chocolate gelato
  •  
  • Marsala-soaked fruit
  • 6 dried figs, halved horizontally
  • 80 gm (½ cup) sultanas
  • Thinly peeled rind of 1 lemon
  • 350 ml Marsala
  •  
  • Lemon pastry
  • 250 gm plain flour
  • 125 gm butter, coarsely chopped
  • 2 egg yolks
  • Finely grated rind of 1 lemon
01   For Marsala-soaked fruit, soak figs, sultanas and lemon rind in a non-reactive container with Marsala (overnight). Strain Marsala through a fine sieve (reserve fruit) into a saucepan, add soaked lemon rind and cook over medium heat until reduced by half (10-20 minutes). Add reserved fruit and set aside.
02   For lemon pastry, process flour and butter with a pinch of salt in a food processor until fine crumbs form, add yolks, lemon rind and 1 tsp water and pulse to combine. Turn onto a work surface and gently knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).
03   Roll dough to a 31cm-diameter round, line a 23cm-diameter, 4cm-deep tart tin, trim edges, then refrigerate to rest (30 minutes).
04   Preheat oven to 180C. Blind bake pastry until light golden (15-20 minutes), then remove paper and weights and bake until golden (5-10 minutes).
05   Meanwhile, whisk sugar and yolks in an electric mixer, add ricotta and whisk to combine, then stir through breadcrumbs, cream, lemon rind and 60ml Marsala from Marsala-soaked fruit. Spoon into pastry case and bake until set and golden (40-50 minutes). Cool to room temperature, top with Marsala-soaked fruit and serve with chocolate gelato.

Topics:

RICOTTA, DESSERT, BAKING, FIGS, SULTANAS, ITALIAN, AUTUMN, DRINK SUGGESTION, LEMONS, PASTRY, MARSALA

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY , GERALDINE MUÑOZ

Drinking Suggestion:

A SWEET PASSITO-STYLE DESSERT WINE. , suggested by MAX ALLEN

FEATURED IN

May 2011

May 2011

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