Crostata with Lemon Custard and Whipped Ricotta Cream

Ingredients and Weight:

• For the Crust:

  • All-purpose flour: 300g (2 1/4 cups)
  • Granulated sugar: 100g (1/2 cup)
  • Salt: 1/4 teaspoon
  • Cold unsalted butter, cut into small cubes: 150g (10 tablespoons)
  • Large egg, cold: 1
  • Ice water: 2-3 tablespoons

• For the Lemon Custard:

  • Lemon zest: 1 tablespoon
  • Lemon juice: 1/2 cup
  • Granulated sugar: 1/2 cup
  • Cornstarch: 2 tablespoons
  • Large eggs: 2
  • Whole milk: 1 cup
  • Vanilla extract: 1 teaspoon

• For the Whipped Ricotta Cream:

  • Whole milk ricotta cheese: 500g (17.5 ounces)
  • Powdered sugar: 1/4 cup
  • Heavy cream: 1/4 cup
  • Vanilla extract: 1/2 teaspoon

Preparation Time:

• Crust: 30 minutes
• Lemon Custard: 15 minutes
• Whipped Ricotta Cream: 10 minutes
• Assembly: 20 minutes

Cooking Time:

• Crust: 30-35 minutes
• Lemon Custard: 15-20 minutes

Difficulty Level:

• 3/5 (Moderate)

Preparation Method Steps:

For the Crust: 1. In a large bowl, whisk together the flour, sugar, and salt. 2. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. 3. Add the egg and ice water and mix until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Lemon Custard: 1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, and cornstarch. 2. In a medium saucepan, whisk together the eggs, milk, and vanilla extract. 3. Gradually whisk the lemon mixture into the egg mixture. 4. Cook over medium heat, stirring constantly, until thickened and bubbly.

For the Whipped Ricotta Cream: 1. In a large bowl, use an electric mixer to beat the ricotta cheese until smooth. 2. Gradually add the powdered sugar, heavy cream, and vanilla extract. 3. Beat until stiff peaks form.

To Assemble: 1. Preheat the oven to 375°F (190°C). 2. Roll out the dough into a 12-inch circle on a lightly floured surface. 3. Transfer the dough to a greased 9-inch tart pan. 4. Trim the edges of the dough. 5. Spread the lemon custard over the dough. 6. Pipe the whipped ricotta cream over the lemon custard. 7. Bake for 30-35 minutes, or until the crust is golden brown.

Nutritional Information:

Per slice (1/8 of the tart): * Calories: 350 * Fat: 18g * Saturated fat: 10g * Cholesterol: 70mg * Sodium: 250mg * Carbohydrates: 30g * Dietary fiber: 2g * Sugar: 18g * Protein: 6g

Dish Characteristics:

• Rich and decadent
• Sweet and tangy
• Creamy and smooth
• Perfect for a special occasion

User Comments:

• "This crostata was absolutely delicious! The combination of the lemon custard and whipped ricotta cream was perfect." - Mary B.
• "I've made this crostata several times and it's always a hit. The crust is flaky and the filling is creamy and flavorful." - Linda S.
• "This was a beautiful and easy-to-make dessert. I highly recommend it." - David C.

Special Precautions and Tips:

• Be sure to use cold ingredients when making the crust and custard. This will help to prevent the butter from melting and the custard from curdling.
• If the whipped ricotta cream is too stiff, add a little more heavy cream. If it is too loose, add a little more ricotta cheese.
• Serve the crostata warm or at room temperature.