Ricotta Shortcrust Pastry
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (whole milk) | 150g |
| All-purpose flour | 300g |
| Granulated sugar | 150g |
| Egg yolks | 60g |
| Egg whites | 25g |
| Fine salt | 1 pinch |
Instructions
-
Prepare the Ricotta
Before starting to prepare the ricotta shortcrust pastry, it’s essential to drain the ricotta cheese to remove excess whey. Place the ricotta in a fine-mesh strainer and leave it in the refrigerator to drain overnight for the best results. -
Sift the Dry Ingredients
Once the ricotta has drained, sift the all-purpose flour into a large mixing bowl. Add the granulated sugar and a pinch of fine salt, mixing them thoroughly to ensure an even distribution of ingredients. -
Add Ricotta to the Mixture
Next, take the ricotta that has been properly drained and sift it through a fine-mesh sieve to ensure a smooth texture. Add the ricotta to the flour and sugar mixture, combining them gently. -
Incorporate the Eggs
Add the egg yolks and egg whites to the mixture. Stir everything together until the ingredients are well combined, creating a dough-like consistency. -
Knead the Dough
Transfer the mixture onto a clean, flat surface. Quickly and lightly knead the dough for just a few moments to bring it together into a smooth, uniform ball. Be careful not to overwork the dough, as this could make it tough. -
Chill the Dough
Shape the dough into a ball and wrap it tightly in plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. This step is crucial for allowing the dough to rest and firm up, making it easier to roll out. -
Ready for Use
After chilling, the ricotta shortcrust pastry is ready to be rolled out and used for your favorite tart or pie recipes. Enjoy the tender and slightly creamy texture it brings to your baked creations.
Tips & Tricks
- Draining the Ricotta: Properly draining the ricotta is key to avoiding a soggy dough. If possible, let it drain overnight in the fridge for optimal texture.
- Resting the Dough: Don’t skip the chilling step—resting the dough helps to relax the gluten and results in a much more tender pastry.
- Flavor Variations: For an extra touch of flavor, consider adding a teaspoon of vanilla extract or citrus zest (lemon or orange) to the dough for a more aromatic pastry.
This delicious ricotta shortcrust pastry is the perfect base for a variety of desserts, from fruity tarts to creamy pies, providing a light and slightly tangy contrast to any filling you choose. Enjoy!
