Ricotta shortcrust pastry

Ricotta shortcrust pastry is a delicate and slightly moister variant of the traditional shortcrust pastry. Here is the recipe:

Ingredients

• 250 g of type 00 flour
• 125 g of ricotta
• 100 g of sugar
• 1 egg (and one yolk, if you prefer a richer pastry)
• 50 g of butter at room temperature
• Grated zest of 1 lemon (untreated)
• 1 pinch of salt
• ½ teaspoon of baking powder (optional, for a softer pastry)

Preparation

1. In a large bowl, sift the flour and baking powder to avoid lumps.
2. Add the butter in pieces and work the mixture until it has a sandy consistency.
3. Add the sugar, lemon zest, and a pinch of salt, mixing the ingredients well.
4. Make a well in the center and add the egg and, if you have chosen to use it, the yolk as well.
5. Add the ricotta and work everything quickly with your hands, avoiding overheating the dough.
6. As soon as the ingredients are combined, form a dough, wrap it with cling film, and let it rest in the refrigerator for at least 30 minutes. This step is important to allow the dough to firm up and become easier to work with.
7. After resting, take the dough out of the fridge and roll it out with a rolling pin on a lightly floured surface until it reaches the desired thickness.
8. Now you can use the ricotta shortcrust pastry for your sweet preparation, whether for tarts, cookies, or other baked sweets.

Curiosity

Ricotta shortcrust pastry is a much-appreciated variant for its lightness and for the more delicate flavor compared to the classic version. In addition, the addition of ricotta makes the dough moister and therefore softer after baking, which can be very pleasant for cakes and cookies that you want to keep soft and fragrant.