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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 PASTA FROLLA RECIPE
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14 OZ. FRESH RICOTTA CHEESE
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3/4 CUP (150 GR.) GRANULATED SUGAR
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1 EGG YOLK
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2 TBLSPOONS LEMON LIQUOR
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LEMON PEEL OF 1/2 LEMON
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1 TEASPOON VANILLA EXTRACT
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PINE NUTS (OPTIONAL)
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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 350°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. |
IN A MEDIUM BOWL PLACE THE RICOTTA, SUGAR,EGG YOLK,LEMON LIQUOR, LEMON ZEST AND VANILLA EXTRACT
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STIRR ALL INGREDIENTS
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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, JUST OVER THE MIDDLE. POUR THE RICOTTA FILLING IN THE PAN.
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USING A SPATULA, CURL THE SIDES OF THE PASTA FROLLA. 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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SERVE ROOM TEMPERATURE WITH SOME PINOLI AND POWDERED SUGAR SPRINKLED OVER IT