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Ingredients
- FOR PASTA FROLLA:
- 1 1/2 cups flour
- 2/3 cups sugar
- 2 tsp. baking powder
- 2 eggs
- 1 tsp. grated lemon zest
- 3 drops vanilla extract
- 6 tbsp. butter, melted
- (this dough was too wet, added more flour until was not sticking to my hands)
- FOR CREMA DI RICOTTA:
- 2 cups whole-milk ricotta
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1/4 cup chocolate chips (did not add this)
- 1/4 cup diced candied citron (did not add this)
- doubled filling recipe and i added :
- zest of 1 lemon
- zest of 1 orange
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 2 egg
- 1 egg yolk
- (needed a little more sugar too
- still filling was not enough to fill springform pan, only came up 1/2 way)
- Homemade Ricotta:
- (if you want, store bought is fine to use)
- 4 litres whole milk
- 2 cups heavy cream (optional)
- 1 litre buttermilk
- 1/2 teaspoon salt
Details
Preparation
Step 1
Homemade Ricotta:
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl. In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes. Let the mixture bubble gently, without stirring, until temperature reaches 170° on an instant-read thermometer, about 5 minutes (curds will begin to form). Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from white curds). Gently pour the mixture, including any bits on the bottom, into the lined sieve. Let drain until all of the liquid runs off but the cheese is still moist, about 1 hour. Discard the liquid. Chill the ricotta, covered, until ready to serve or up to 2 days.
For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the centre. Lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into centre of well in flour mixture, mixture is dry and crumbly. Gradually add melted butter until a soft, wet dough is formed.
Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface. (The dough will be very soft.) Wrap in plastic and refrigerate overnight.
For crema di ricotta, put ricotta in a a strainer lined with cheesecloth, set over a bowl Cover with plastic wrap and refrigerate overnight to allow excess water to drain off. (if you've made it homemade this won't be necessary since you've already strained it).
Remove ricotta from refrigerator, transfer ricotta to bowl. Add sugar, vanilla, lemon zest, orange zest, eggs and yolk and chocolate chips, (and citron, if using) to ricotta and mix well.
Preheat oven to 350. Butter and flour a 9" springform cake pan, then set aside. Roll out three quarters of the dough on a lightly floured surface into a round about 12" in diameter and 1/4" thick. Gently fold then fit it into bottom of cake pan, with 2"-3" of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4". Cut into 1/2"-wide strips. Decorate tope of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove _ from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners' sugar before sugar.
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