Ricotta and saffron custard tart

Today is Blue Monday, or the saddest Monday of the year … How about cheering up the day with a fragrant dessert? I suggest you this ricotta and saffron custard tart: the recipe was created especially for us by Chiara, also from Piacenza and owner of the Instagram account @gira_ilmestolo . Enjoy this tart!

Ingredients for a 20cm springform cake pan:

For the shortcrust pastry:

200 gr flour

100 gr cold butter, diced

80 gr sugar

2 egg yolks

1 pinch of salt

Flavour of your choice (vanilla extract, lemon zest, orange zest…)

For the ricotta and saffron custard:

480 gr ricotta cheese

20 saffron threads (buy here)

5 tablespoons milk

50 gr sugar

1 egg

Zest and juice of half a lemon

Powdered sugar and edible dried saffron flowers to decorate (buy here)

DIRECTIONS:

Firstly, heat the milk in a saucepan until it comes to a boil, remove from the heat and add the saffron threads: leave to infuse for at least 40 minutes.

In the meantime, prepare the pastry: mix flour and butter, crumbling the mixture with your hands (otherwise you can put the flour and the butter in the blender and pulse until well mixed). Add the sugar, egg, vanilla or lemon zest and mix again until the ingredients are well blended, trying not to overwork the dough so it does not heat up. Give the dough a ball shape, wrap it in plastic and refrigerate for about 30 minutes.

For the custard, mix well ricotta cheese with sugar, egg, lemon juice and zest, then add the saffron infused milk.

Divide the pastry in two parts: roll out the biggest part with a rolling pin and use it to line a 20 cm diameter springform cake pan (previously buttered or lined with parchment paper) leaving the edges a little high. Pour the cream onto the prepared base, fold the edges on the custard filling then use the remaining pastry to cut some strips to decorate the surface of the cake.

Bake in preheated oven at 175°C / 345 F for about 40/50 minutes.

Remove from the oven, let it cool then decorate the surface of the ricotta and saffron custard tart with icing sugar and dried saffron flowers.  

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