Ricotta Tart (Crostata di Ricotta)
Instructions
In a bowl mix the ricotta, eggs, 30 g butter, macaroons, almond, cream, sugar and nutmeg.
Mix for a long time.
Grease a round cake pan and low and roll out the dough with the rolling pin until you have obtained a disc enough to line bottom and walls.
Pour the mixture and smooth it well.
Put in oven at 200 degrees for 40 minutes until you see the golden surface.
You can serve hot or warm.
Ingredients and dosing for 4 persons
- 250 g of ricotta
- 1 pack of frozen shortcrust pastry
- 2 tablespoons of cream
- 4 egg yolks
- 50 g of butter
- 100 g of amaretti biscuits
- 100 g of peeled almonds and chopped
- 100 G = = Cane
- 1 pinch of grated nutmeg