Crostata con ricotta e canditi
Candied fruit & ricotta cheese tart
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- Short pastry (double the doses for this recipe)
- 500 g (1.1 lb) ricotta cheese
- 1 egg
- 100 g (3 1/2oz) sugar
- 30 g (1 oz) pure chocolate, grated
- 40 g (1 1/2oz) candied fruit, diced
- 20 g (3/4oz) candied cherries
- Grated ring of 1 organic lemon
- Grated ring of 1 organic orange
- 50 ml (2 fl oz - 1/4 C) Strega liqueur
- Cinnamon
- Time:
preparation: 40 minutes
plus resting time for short pastry
cooking: 30-40 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Prepare the short pastry following our instructions. Let it rest for 30 minutes; meanwhile prepare the filling.
Put the beaten egg, sugar, ricotta cheese, liqueur, chocolate, rings of lemon and orange and a pinch of chinnamon into a bowl. Stir very well and add the candied fruit at the end. Stir again.
Preheat the oven to 180°C (350°F). Line a tart pan with a removable bottom with waxed paper.
Line the tart with the short pastry but put a bit apart for decorations as you can see in the photo. Prick the bottom with a fork. Spoon the filling and level the surface. Roll out the remaining dough, cut into pieces and give them the shape you prefer. Decorate with the dough shapes and candied cherries.
Bake for about 30-40 minutes or until the surface of short pastry is golden.
Note
- If you want you can prepare short pastry with half the doses; the crust will be thinner.
What's the right wine for " Candied fruit & ricotta cheese tart " ?
Our suggestion is: serve a sweet sparkling wine or orange-flavoured liqueur.
