CROSTORTA DI RICOTTA

CROSTORTA DI RICOTTA:

Short Crust Pastry                 As Required

Filling

Ricotta                                              375 gms

Castor Sugar                           75 gms

Egg (well beaten)                      3 No.s

Almonds (Chopped)               50 gms

Chopped Mixed Peel              75 gms

Lemon Rind                            ½ No.

Juice & Rind of Orange          ½ No.

Vanilla Essence                       5 ml

Method:

a)      Line the flan ring with the short crust pastry. Rest it in the refrigerator for 20 minutes.

b)      Meanwhile prepare the filling by mixing all the ingredients to a smooth mixture.

c)      Pour into the base and  give an egg wash to the sides of the base.

d)     Use the excess dough scraps to make a trellis pattern on top of the pie.

e)      Bake at 180 C for about 45 minutes.

f)       Serve glazed with Apricot jam.