Crostata with cream of ricotta

Description

Cake very tasty, I think it is impossible not to love. Want to treat them to a wonderful man - sweet, Tanya (Chudo).

Ingredients

Lemon

1 piece
Flour

180 g
Butter

150 g
Salt

0.25 tsp
Chicken egg

2 piece
Ricotta

200 g
Milk

400 ml
Yolk egg

1 piece
Soda

2 g
Corn starch

150 g
Brown sugar

150 g
Sugar

100 g

Cooking

So let's start. The milk will heat up in a saucepan, add to it the lemon zest, cut with a knife. Leave for half an hour, the milk engorged citrus flavor

Meanwhile make dough. Mix in a bowl the flour, salt, starch, sugar, baking powder and oil, grind everything together with your hands into crumbs

Add egg

Make dough. Put into the fridge for half an hour.

Cook the cream. In a bowl, mix the brown sugar and starch

Add the egg, stir

Pour hot milk (lemon peel previously removed) in a thin stream, stir well with a whisk

Pour back into saucepan and put on medium heat, cook until thick (note: the cream thickens very quickly, try actively to interfere with the whisk to avoid sticking to the bottom of the pan). When ready remove from heat and allow to cool a little.

While the cream cools, roll out our dough into the reservoir (in form)

Gently transfer the dough to a greased baking dish (d=25) (no paper), remove the excess dough (they are still useful to us)

In cream with a mixer beat the ricotta, mix well

Then add the egg yolk, whisk.

Spread the cream on the dough, spread with (the primary source is recommended to sprinkle buttered dough, and I forgot). Of the remaining dough make strips, lay them on top of the cream. Bake in a hot oven on the middle shelf at a temperature of 190* 40 minutes (but I have 25 minutes were prepared) (focused on her). When ready to cool! Enjoy your tea!

Comments and reviews