Creamy Sicilian Ricotta Pie (Video)

spatuladesserts.com

RiversNorth

subheading: Pie crust (Pastra Frolla):

200 g ( 1⅔ cups) Pastry flour All purpose flour works too

60 g ( ½ cups) Powdered sugar

Pinch of salt

¼ teaspoon Baking powder

100 g ( ½ cups) Unsalted butter very cold cut into cubes

50 g Egg approx. 1 egg

subheading: Ricotta filling:

500 g ( 2 cups) Ricotta creamy ricotta cheese. drain if watery

85 g ( ½ cups) Granulated sugar

3 Egg yolk room temperature

100 g ( ½ cups) Heavy Cream 36% fat content, room temperature

10 g ( 1 tablespoon) Corn starch

2 lemon zest zest of 2 lemons

subheading: Whipped mascarpone:

100 g ( ½ cups) mascarpone high fat content, cold

50 g ( ¼ cups) Heavy Cream 36% fat content, cold

20 g ( 3 tablespoons) Powdered sugar sifted

1 lemon zest zest of 1 lemon

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Directions at spatuladesserts.com

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