Strawberry and Ricotta Crostata by @cakeofgina_
8 servings
🌾
500 g
All-purpose flour
🧈
300 g
Butter
🍬
200 g
Icing sugar
🥚
72 g
Egg yolks
🍋
4 g + 30 ml
Lemon zest
🧂
0.3 g
Salt
🧀
500 g
Ricotta
🍬
170 g
Sugar
🍓
630 g
Strawberries
🥚
50 g
Egg
🍋
1
Lemon juice
🍮
4 g
Gelatin sheets
🍓
Fresh strawberries
Grate
lemon zest
Finely grate the zest from the lemons; reserve approximately half for the pastry and half for the filling.
Combine
all-purpose flour
unsalted butter- Lemon zest
Combine the all-purpose flour, icing sugar, cold diced unsalted butter, and half of the lemon zest in a mixing bowl.
CutRub or cut the mixture until it has a sandy, crumb-like texture.
Add
egg yolk
salt
Add the 4 egg yolks and salt to the sandy pastry mixture.
Knead
Knead briefly until a smooth, homogeneous dough forms; shape it into a flat disk.
Wrap
Wrap the dough and refrigerate it for at least 60 min.
- Step
Set aside enough chilled pastry dough to make the decorative lattice.
- Roll
Roll the remaining pastry dough to a 3 mm thickness.
- Line
Line the 28 cm tart pan with the rolled pastry dough; trim the excess.
Place
ricotta cheese
granulated sugar
Place the ricotta cheese and 120 g of the granulated sugar in a clean mixing bowl.
- Mix
egg- lemon zest
Mix until smooth, then stir in the egg and the remaining lemon zest.
- Dice
strawberries- Ricotta
Dice 120 g of the strawberries and fold them gently into the ricotta mixture.
Pour- Ricotta
Pour the ricotta filling into the pastry-lined tart pan and level the surface.
BakeBake on the lowest oven rack at 175°C / 350°F for 40 min.
- Transfer
Transfer the baked tart to a cake cooling rack and cool it completely.
Soak
gelatin sheets
Soak the gelatin sheets in cold water until soft, then squeeze out the excess water.
- Combine
- strawberries
- granulated sugar
- lemon juice
Combine the remaining strawberries, 50 g granulated sugar, and lemon juice in a saucepan.
- Cook
Cook the strawberry mixture for 10 min over medium heat, stirring occasionally.
Blend
Blend the cooked strawberry mixture until smooth.
- Stir
- gelatin sheets
Stir the softened gelatin sheets into the hot strawberry purée until fully dissolved.
- Pour
Pour the strawberry gelée over the fully cooled tart and spread it evenly.
- Refrigerate
Refrigerate the tart until the gelée is set, for approximately 120 min.
- Roll
- all-purpose flour
Roll the reserved pastry dough on a lightly floured work surface to a 3 mm thickness.
- Press
Cover the lattice pastry cutter with the rolled dough and press over it firmly with the rolling pin.
- Step
Remove the dough scraps and lift the dough lattice from its support.
- Freeze
Freeze the pastry lattice for 10 min to firm it.
- Step
Turn the chilled lattice onto the work surface and remove it carefully from the cutter.
- Cut
Cut the pastry lattice into a 20 cm round using the round cutter.
- Bake
Bake the pastry lattice at 170°C / 340°F for 15 min until lightly golden.
- Cool
Cool the baked lattice, then place it over the set strawberry gelée.
- Slice
- strawberries
Slice fresh strawberries and arrange them over the tart before serving.
Strawberry and Ricotta Crostata by @cakeofgina_
8 servings
🌾
500 g
All-purpose flour
🧈
300 g
Butter
🍬
200 g
Icing sugar
🥚
72 g
Egg yolks
🍋
4 g + 30 ml
Lemon zest
🧂
0.3 g
Salt
🧀
500 g
Ricotta
🍬
170 g
Sugar
🍓
630 g
Strawberries
🥚
50 g
Egg
🍋
1
Lemon juice
🍮
4 g
Gelatin sheets
🍓
Fresh strawberries
Preparation Steps
Step 1/31
Finely grate the zest from the lemons; reserve approximately half for the pastry and half for the filling.
Step 2/31
Combine the all-purpose flour, icing sugar, cold diced unsalted butter, and half of the lemon zest in a mixing bowl.
Step 3/31
Rub or cut the mixture until it has a sandy, crumb-like texture.
Step 4/31
Add the 4 egg yolks and salt to the sandy pastry mixture.
Step 5/31
Knead briefly until a smooth, homogeneous dough forms; shape it into a flat disk.
Step 6/31
Wrap the dough and refrigerate it for at least 60 min.
Step 7/31
Set aside enough chilled pastry dough to make the decorative lattice.
Step 8/31
Roll the remaining pastry dough to a 3 mm thickness.
Step 9/31
Line the 28 cm tart pan with the rolled pastry dough; trim the excess.
Step 10/31
Place the ricotta cheese and 120 g of the granulated sugar in a clean mixing bowl.
Step 11/31
Mix until smooth, then stir in the egg and the remaining lemon zest.
Step 12/31
Dice 120 g of the strawberries and fold them gently into the ricotta mixture.
Step 13/31
Pour the ricotta filling into the pastry-lined tart pan and level the surface.
Step 14/31
Bake on the lowest oven rack at 175°C / 350°F for 40 min.
Step 15/31
Transfer the baked tart to a cake cooling rack and cool it completely.
Step 16/31
Soak the gelatin sheets in cold water until soft, then squeeze out the excess water.
Step 17/31
Combine the remaining strawberries, 50 g granulated sugar, and lemon juice in a saucepan.
Step 18/31
Cook the strawberry mixture for 10 min over medium heat, stirring occasionally.
Step 19/31
Blend the cooked strawberry mixture until smooth.
Step 20/31
Stir the softened gelatin sheets into the hot strawberry purée until fully dissolved.
Step 21/31
Pour the strawberry gelée over the fully cooled tart and spread it evenly.
Step 22/31
Refrigerate the tart until the gelée is set, for approximately 120 min.
Step 23/31
Roll the reserved pastry dough on a lightly floured work surface to a 3 mm thickness.
Step 24/31
Cover the lattice pastry cutter with the rolled dough and press over it firmly with the rolling pin.
Step 25/31
Remove the dough scraps and lift the dough lattice from its support.
Step 26/31
Freeze the pastry lattice for 10 min to firm it.
Step 27/31
Turn the chilled lattice onto the work surface and remove it carefully from the cutter.
Step 28/31
Cut the pastry lattice into a 20 cm round using the round cutter.
Step 29/31
Bake the pastry lattice at 170°C / 340°F for 15 min until lightly golden.
Step 30/31
Cool the baked lattice, then place it over the set strawberry gelée.
Step 31/31
Slice fresh strawberries and arrange them over the tart before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
to inform
Calories
430 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 30 minutes
Cooking
55 minutes
Overall
2 hours 25 minutes
Difficulty
Level
Hard (3/4)
Steps
31 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cakeofgina_
Origin
Cuisine
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos