Tart ricotta and raisins
Instructions
Sift the flour and put it in a bowl with sugar, salt, lemon zest, egg, butter and pieces, knead quickly with your hands, form into a ball and put it in the refrigerator for 30 minutes, covered with a cloth.
Put in water to soak the raisins.
Beat the egg yolks with sugar, add them gently to the ricotta sieved together the raisins well squeezed and the egg whites very firm.
Grease and flour a cake mold of 25 cm.
in diameter, roll out the pastry making around a Board and put inside the ricotta cream, bake in the oven at 200 degrees for 45 minutes.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 G = = 00 Flour
- 100 g of butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- 2 tablespoons of porto wine
- == 1 lemon (zest)
- For the filling:
- 300 g of ricotta
- 150 g of sugar
- 2 eggs
- 100 g of sultanas