Tart with Ricotta and Custard

Today I open my fridge and I see ricotta cheese so thinking about what to do with it I decide to prepare a delicious Italian tart with a mixture of ricotta cheese and custard. The preparation of this Italian recipe is simple you should pay attention only when you cook custard in order to not make lumps and the ingredients that you need are only flour, eggs, butter, sugar and lemon.

INGREDIENTS (for 8 – 10 people):
250 g of Flour
8 g of Yeast for sweet
120 g of Sugar
80 g of Butter
2 eggs
250 g of Ricotta (Italian cheese)
INGREDIENT FOR CUSTARD:
500 ml of Milk
1 Lemon peel
40 g of Flour
120 g of Sugar
5 Yolks
9 g of Vanillina

PREPARATION TIME: 45 minutes

COOKING TIME: 1 hour

WINE: Moscato di Siracusa Doc (White Wine)

PREPARATION
Place in a bowl the flour, the sugar, the butter in pieces, the eggs, the yeast



and mix all together in order to obtain homogeneous dough that should stand for about 30 minutes in fridge covered with film.



Preheat the oven to 150 – 180°C, in the meantime prepare the custard: place in a pan the yellow part of the lemon peel, the milk and let it boil,



mix in another pan the sugar with the yolks,



add little by little the flour mixed with the vanillina in order to obtain a homogeneous batter





then place the pan on a low flame and add little by little to it the boiled milk without the lemon peel stirring to not make lumps.



Let the mixture boiled and continue to cook for about 5 minutes stirring from time to time until you obtain a sort of cream.



Now let the cream cold and then add the ricotta cheese mix all together.



When the dough is ready dampen a sheet of baking paper and place it on the bottom of a baking pan of 24 cm diameter, roll out the dough 1 cm thick on it



and pour the mixture of custard and ricotta cheese on it.



Now bake for about 1 hour or until the surface of the ricotta mixture become golden.



Let it cool, sprinkle with icing sugar and serve.
This is the result:



BUON APPETITO!