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Ricotta pie

Ricotta is an ideal ingredient to make pies: making the filling soft inside a crunchy base, contributes to create a tasty contrast. A slice of a pie with our Ricotta will give you a tasty break in every moment of the day!

Course: Dessert

Ricotta pie

Difficulty: Beginner Preparation time 120 min Servings: 10 Calories: -

Description

You can try to substitute the chocolate we have propose din the ingredients with some raisin (Left in a rum bath for a day); your ricotta pie won’t be appropriate for children anymore, but little alcohol permit to that unique taste that many people desire.

A suggestion during the short crust making: stop kneading once the flour will be absorbed into the dough
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A slice of Ricotta Pie at the end of a meal is very good to match with a “Recioto”, typical wine from Veneto, but it is delicious with a coffee too!

Ingredients

Preparation

Preparing the shortcrust

  1. Knead sugar with the butter you have melted out of the fridge 2 hours before;

  2. Add the eggs one by one and go on kneading until the dough will be well amalgamated, then add the flour;

  3. Make with the dough a brick and wrap it with some plastic wrap. Leave it in the fridge for 2 hours (Or, if you are in a hurry, in the freezer for about 20 minutes).

Preparing the cream

  1. In the mean time the short crust pastry is cooling down, mix Elda Ricotta with sugar;

  2. Add the egg and then the chocolate, roughly chopped.

Preparing the base

  1. Divide the short crust pastry with a knife: 2/3 of it will be used for the base, the remaining 1/3 in a second moment;

  2. Knead and roll 2/3 of the short crust pastry keeping about a 1,5 cm thickness. Cover the cake pan (22 cm of diameter), riddling the bottom with holes using a fork;

Composing the cake

  1. Fill the cake base with the cream. Pay attention to smooth well its surface with a knife;

  2. Roll the remaining short pastry with a 2-3 mm thickness and cover the cake. Pay attention to close well the edges and riddle the top with holes;

  3. Bake it at 330 °F (165 °C) for 45-50 minutes. The short pastry should become an intense nut-brown color. If it is possible, use a ventilate oven;

  4. Let it cool down and decorate as you prefer;

  5. You can keep the cake in the fridge at least for 2 days.