INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 12          COST: MEDIUM

1 POUND FRESH RICOTTA CHEESE

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1/2 POUND CREMA PASTICCIERA AL LIMONE  YOU CAN HALF THE RECIPE AND USE ABOUT HALF OF IT

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1/2 CUP GRANULATED SUGAR

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1 EGG

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1 PASTA FROLLA (2) RECIPE

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PINE NUTA AS NEEDED (OPTIONAL)

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POWDERED SUGAR FOR DUSTING

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9-INCH SPRING FORM PAN, LINED WITH PARCHMENT OR BAKING PAPER AND BUTTERED

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RECIPE

HEAT OVEN AT 400°F

PRESS A LITTLE MORE THEN HALF OF THE PASTA FROLLA ON THE BOTTON OF PAN AND PRICK WITH FORK. PUT THE LEFT OVER PASTA FROLLA IN THE REFRIGERATOR. PLACE THE SPRING FORM PAN IN PREHEATED OVEN AND BAKE 20 MINUTES OR UNTIL GOLDEN. START THE RICOTTA FILLING.

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IN A LARGE BOWL, WITH MIXER AT MEDIUM SPEED, MIX THE RICOTTA WITH THE SUGAR

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ADD THE EGG AND MIX

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ADD THE CREMA PASTICCIERA AND MIX

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WHEN READY, TAKE THE PAN OUT OF THE OVEN TO COOL. PRESS THE LEFT OVER PASTA FROLLA ON THE SIDES OF THE PAN. POUR THE RICOTTA FILLING IN THE PAN.

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POUR THE RICOTTA FILLING IN THE PAN.

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USING A SPATULA, CURL THE SIDES OF THE PASTA FROLLA DOWN, SPRINKLE THE PINE NUTS OVER THE FILLING AND PLACE IN OVEN FOR 30 MINUTES OR UNTIL READY

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TAKE THE CROSTATA OUT OF THE OVEN. OPEN THE SPRING FORM PAN AND LET THE CROSTATA COOL COMPLEATLY

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SPRINKLE WITH POWDERED SUGAR AND SERVE

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