Ricotta tart with nuts
Instructions
Let pastry thaw and soak the raisins in warm water.
Meanwhile chop with pine nuts, walnuts and hazelnuts.
Pass through a sieve the ricotta, by dropping it into a bowl, add sugar, egg yolks, rum, raisins squeezed and dried fruit, mix well until mixture is smooth.
Roll the pastry and coated with a buttered and floured, cover the bottom with savoiardi biscuits and fill it with the mixture of ricotta.
With the leftover dough formed a grid, then cook the pie in the oven already warm to 190 degrees for 40 minutes.
Let stand 5 minutes then baked the tart.
Ingredients and dosing for 6 persons
- 500 g of frozen shortcrust pastry
- 300 g of roman ricotta
- 100 g of sugar
- 50 g of sultanas
- 50 g of walnut kernels
- 50 g of pine nuts
- 50 g of peeled and toasted hazelnuts
- 4 biscuits savoiardi
- 2 egg yolks
- 2 tablespoons of rum
- For the mold:
- Butter
- Flour