DES: Custard Cream and Ricotta Tart
Source of Recipe
"Biba's Taste of Italy", by Biba Caggiano
-- (Crostata di Crema e Ricotta)
FOR THE DOUGH:
1 3/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
grated zest of 1 lemon
12 tablespoons unsalted butter -- chilled and
-- cut into small pieces (1 1/2 sticks)
2 large eggs -- lightly beaten
FOR THE CUSTARD CREAM:
1 1/2 cups milk
grated zest of 1/2 lemon
4 large egg yolks
1/2 cup granulated sugar
1/3 cup all-purpose flour
REST OF INGREDIENTS:
1 pound whole-milk ricotta
confectioners' sugar
To make the dough by hand: Combine the flour, sugar, baking powder, and lemon zest in a large bowl. Add the butter and, with your fingertips, rub the butter into the flour until the mixture has a fine crumbly consistency. Stir in the egg yolks with a fork, then mix gently with your hands until the dough begins to come together.
To make the dough in a food processor: Place the flour, sugar, baking powder, and lemon zest in a food processor and pulse a few times to combine. Add the butter and pulse briefly until the mixture has a fine crumbly consistency. Add the eggs and pulse a few times to moisten the ingredients evenly.
Transfer the dough to a work surface and shape into a ball. Wrap the dough in plastic wrap and refrigerate for a few hours.
To prepare the custard cream, combine the milk, and lemon zest in a small saucepan and bring to just under a boil. Remove from the heat.
Beat the egg yolks and sugar in a large stainless-steel bowl, using an electric hand mixer, or in the bowl of an electric mixer, using the balloon whisk, until pale yellow and thick. Beat in the flour a little at a time. Add the hot milk in a thin stream, beating on low speed.
Leave the mixture in the bowl or transfer to the top part of a double boiler and set over simmering water. Stir constantly and thoroughly with a rubber spatula until the cream begins to thicken, about 10 minutes. Once the cream thickens, switch to a wire whisk, and continue to stir constantly, reaching all the way to the bottom of the bowl, until the cream is thick and easily coats a spoon, 6 to 8 minutes longer. Remove from the heat, and place a sheet of plastic directly on the cream to prevent a skin from forming. Refrigerate until cold.
Preheat the oven to 375 degrees F. Butter a 9- or 10-inch fluted tart pan with a removable bottom.
Put the ricotta in a large bowl. Gently but thoroughly fold in the custard cream; set aside.
Cut off about one-third of the dough, wrap it, and put it back in the refrigerator. On a lightly floured work surface, roll out the larger ball of dough into a 13-inch circle. Place in the tart pan and press the dough gently and evenly into the pan. Trim the edges of the dough with scissors, leaving a 1/2-inch overhang.
Pour the cream-ricotta mixture into the shell and smooth the top with a spatula.
Roll out the smaller ball of dough. With a scalloped pastry wheel, cut it into eight 1/4-inch-wide strips. Arrange the strips on top of the tart to make a lattice. Fold the overhanging dough over the strips to secure them and to form a border, then press the border with the tines of a fork to seal the ends and make a decorative rim. Brush the dough with the beaten egg.
Place the tart on the middle rack of the oven and bake until the top has a golden brown color, 20 to 25 minutes. Let the tart cool for about 10 minutes, then carefully remove the tart ring.
When the tart is completely cool, dust with confectioners' sugar and serve.
TIPS FROM THE AUTHOR:
The dough must be very cold before it is rolled out.
Sprinkle your work surface with flour, and sprinkle some flour on the dough when you roll it out. You should work quickly or the butter will warm the dough and it will become too soft and tear. If this happens, just patch up the torn parts with scraps of dough.
The dough can also be rolled out this way: Place a large piece of plastic wrap on a work surface and dust it generously with flour. Place the dough on the plastic, sprinkle with flour, and roll it out. Holding the plastic wrap, invert the circle of dough into the tart pan. Carefully peel off the plastic and fit the dough into the pan.
The custard cream can be cooked directly over the heat, and it will be ready in about half the time. However, you will need to stir it constantly and adjust the heat from time to time to prevent the eggs from curdling. The double-boiler method, while longer, will ensure a smooth,
silky, lump-free custard.
Makes 8 servings
Source: "Biba's Taste of Italy", by Biba Caggiano
Categories: Desserts, Italian, Tarts
Typed for you by Judi Mae Phelps.
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