Ricotta pie

Ricotta pie

Ingredients:

For the pasta frolla:

1/2 cup sugar
1/2 cup butter
1 egg
4 tablespoons milk
1/4 teaspoon salt
2 1/2 cups flour


Ricotta Filling:
1kg of ricotta
1/2 cup of sugar
4 egg yolks
1 Lemon zested
2 riped pears in cubes
1 teaspoon vanilla extract


For the pasta frolla: 
Combine sugar, butter, egg, milk and salt in a large bowl and mix well.  Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty.  Shape into a disk, wrap in plastic and refrigerate for 30 minutes.


For the Ricotta Filling: 
Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla and the pears.
Preheat the oven to 350 degrees F. Roll the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Pour the ricotta filling into the crust base.  Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature. You can serve with a jam on the top.


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