Saffron and Ricotta Crostata
Indulge in the saffron and ricotta tart, a delightful dessert perfect for any occasion! Its intoxicating fragrance and creamy heart, encased in a crumbly shortcrust pastry, make it irresistible. Discover the complete recipe to prepare this delicacy, a true triumph of flavor with a touch of "candied orange" and "chocolate chips"!
Dietary Information
Servings:
- 1
To prepare the saffron and ricotta crostata, first dissolve a sachet of saffron in a tablespoon of warm water 1. In a bowl, put the flour, add the diced butter 2 and knead with your hands 3 until you get a mixture the consistency of sand.
- 2
Add the eggs 4, previously beaten, the dissolved saffron 5 and knead again 6 until you get a rough mixture.
- 3
Then add the powdered sugar 7 and continue to knead 8, being careful not to overheat the dough. The result will be a smooth and homogeneous dough. Wrap it in plastic wrap 9 and let it rest in a cool, dry place for 30 minutes.
- 4
Meanwhile, dedicate yourself to preparing the cream. Dissolve the three sachets of saffron in a little warm water 10. Put the ricotta cheese in a bowl and work it with a whisk, add the whole egg 11 and the egg yolks 12.
- 5
Add the saffron 13, the cream 14 and mix the ingredients, working with the whisk. Pour the milk into the bowl and mix again 15.
- 6
Add the diced candied orange 16 and the chocolate chips 17. Mix 18.
- 7
Take the dough and roll it out on a floured work surface with a rolling pin 19, until you get a sheet about 4 mm thick. Place it on a crostata pan with a diameter of 25 cm 20. Make it adhere well to the edges, then cut off the excess dough 21, knead it again and set it aside.
- 8
Fill the mold with the cream 22 and level the surface 23. Roll out the scraps of shortcrust pastry until you get a thickness of 4 mm and obtain strips 24.
- 9
Place the strips on the surface of the cream to form the classic lozenges of the crostata 25 26. Bake in a static oven, preheated, at 180°C for 60 minutes. Your saffron and ricotta crostata is ready to be enjoyed 27!
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