Sunday was a rainy day, and I found myself home alone since husband was at work. So I decided to use up a tub of ricotta cheese to make a ricotta crostata, since husband had been asking for one for months!
This is my variation on the classic recipe, and came out pretty good.
For the base I used Pasta Frolla. I took the recipe from a book husband had at home since before we met, and made half of it:
The ingredients are:
- 250g flour
- 2 egg yolks
- 150g butter, kept at room temperature
- 100g white sugar
- lemon rind, grated
The filling ingredients were:
- 250g ricotta cheese
- 100 g white sugar
- cinnamon to taste (used A LOT!)
- two egg whites
The leftover pasta frolla (you'll have some) can be freezed and used to make a smaller pie base (try it with cherry or apricoat jelly) ot cut to make cookies.