A dessert similar to the Neapolitan pastiera, but which is not only typical of the Easter period: the Sicilian ricotta tart is always good
It is not one pastieraeven if it remembers it closely, but it is undoubtedly another excellent dessert recipe that comes from tradition.
Let’s talk about the tart of Sicilian ricotta, soft and full-flavored because inside, in addition to the main ingredient, there are also chocolate, candied fruit and almonds. And if we want to overdo it, we can also add a little cinnamon.
Sicilian ricotta tart, the fridge as an ally
There Sicilian ricotta tart, a bit like the pastiera, it is excellent cold, so the best place to store it is the refrigerator. Leave it there for up to three days, covered with film.
450 g flour 00
360 g of butter
2 medium eggs + 1 yolk
For the stuffing:
400 g of sheep ricotta
250 g of sugar
80 g of toasted almonds
80 g of candied fruit
1/2 lemon peel
80 g of dark chocolate
1 pinch of salt
Let’s melt the butter, already taken out of the refrigerator at least 15 minutes before starting, in a saucepan on the stove or directly in the microwave. We turn off and let it cool down.
Then we sift through the flour in a bowl or directly on the work surface. Add the melted butter, half the sugar, the two whole eggs, the grated lemon peel of half an untreated lemon and a pinch of salt.
At that point we just have to knead with our hands for about ten minutes or in any case until we get a soft and smooth dough that will be the basis for our Sicilian ricotta tart. Let’s wrap it in cling film and let it rest in the refrigerator for at least 30-35 minutes so that it compacts well.
After the time of waiting, we resume the base of the tart and with a rolling pin roll it out to a thickness of about 2 centimeters. Then we set aside a small piece for the final decorations and with the rest we line a cake pan with a diameter of 28 cm, previously greased with a knob of butter and a pinch of flour.
Now we can move on to the filling, while preheating the oven at 180 ° .Sieve the ricotta in a bowl, then pour the rest of the granulated sugar and begin to work them together with a wooden spoon. We chop the chocolate, candied fruit and toasted almonds together with a knife, for a raw result. When it is ready, we add to the ricotta cream and always mix with the wooden spoon.
We pour the mixture on the base of the tart and spread it with a knife or better still with a pastry spatula. Then with the pastry that we have kept aside let’s prepare the classic strips to decorate the tart a surface and place them on top, eventually forming a grid (but we can also unleash the imagination).
Brush the surface of the tart with the beaten egg yolk and put in a preheated oven for about 45 minutes. The final result must be that of a Sicilian ricotta tart cooked but not golden.
We take the tart out of the oven and only when it is cold sprinkle it with vanilla icing sugar.