Torta de Ricota

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • Crust
  • 422 g (½ c + ½ Tbsp) all-purpose flour
  • 120 g (½ c + ½ Tbsp) granulated sugar
  • 40 g (2½ Tbsp) whole milk
  • 226 g (2 sticks) unsalted butter, softened
  • 1 g (¼ tsp) kosher salt, plus more for the egg wash
  • 2 large eggs, plus 1 large egg for the egg wash
  • Filling
  • 4 large egg yolks
  • 430 g (1¾ c + 2 Tbsp) ricotta
  • 80 g (¼ c + 2½ Tbsp) granulated sugar
  • 1 g (¼ tsp) vanilla extract
  • Zest of 1 lemon

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, sugar, milk, butter, salt, and 2 of the eggs and mix on low speed until a soft, crumbly dough forms and there is no dry flour left. Turn the dough out onto a lightly floured work surface and knead until smooth, being careful not to overwork the dough. Divide the dough in two equal portions, wrap them with plastic wrap, and refrigerate while making the filling.
  2. Back in the stand mixer with the paddle attachment, combine the egg yolks, ricotta, sugar, vanilla, and lemon zest and mix on medium speed to evenly incorporate. Place the filling in the fridge to firm up, and take out the chilled dough.
  3. Preheat the oven to 375°F and grease a 9-inch tart pan.
  4. Roll each dough piece out to the size of the greased tart pan and place one of the dough layers on the bottom, molding it against the side of the pan.
  5. Grab the filling from the fridge and spoon it all into the tart pan, evenly distributing it across the bottom dough layer. Cover with the second rolled out piece of dough. In a small bowl, whisk the remaining egg and a pinch of salt and brush the top piece of dough with the egg wash.
  6. Place the tart pan in the oven and bake for 40 to 45 minutes. Cool on a wire rack before serving.