CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
Would you like a slice of a delicate and elegant dessert? Let me offer you an Italian-style crostata filled with two layers of heavenly, tender, lemony creams topped with sour-sweet berries. Mmmm the dessert feels so light and airy and delicious. I foresee your desire for another slice. Please do not hesitate and help yourself with more. Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.
Provided by Explore dough
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.
- Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.
- Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.
- Remove crostata from the oven and set aside to cool.
- While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.
- Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.
- Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.
- Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.
- While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.
- Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.
- Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 37.8 g, Cholesterol 144.7 mg, Fat 27.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 101.7 mg, Sugar 16 g
CROSTATA DI RICOTTA
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
- For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.
- Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.
LEMON CROSTATA
A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.
Provided by Gina Marie Miraglia Eriquez
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.
- Beat together butter and sugar with an electric mixer until pale and fluffy. Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
- Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt. Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.
- Preheat oven to 375°F with rack in middle. Generously butter springform pan.
- Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (dough will be very tender). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.
- Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round. Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.
- Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.
- Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.
- Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).
LEMON-RICOTTA TART
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
- Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
- In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
More about "crostata with lemon custard and whipped ricotta cream recipes"
LEMON-THYME WHIPPED RICOTTA RECIPE - EATINGWELL
From eatingwell.com
WHIPPED RICOTTA WITH LEMON RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
LEMON CROSTATA - RECIPE - FINECOOKING
From finecooking.com
LEMON RICOTTA CAKE WITH SWEETENED WHIPPED CREAM AND BERRIES
From foodschmooze.org
MOM'S RICOTTA CUSTARD RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
CROSTATA DI RICOTTA - THE LANGUAGES KITCHEN
From thelanguageskitchen.com
RICOTTA CROSTATA - CULINARY TOURS TO ITALY LED BY A NATIVE ITALIAN
From thelazyitalian.com
CLASSIC ITALIAN CROSTATA RICOTTA E CIOCCOLATO - SUGARLOVESPICES
From sugarlovespices.com
RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ITALIAN STRAWBERRY RICOTTA CROSTATA RECIPE - CHEF DENNIS
From askchefdennis.com
LEMON TART RECIPE ( CROSTATA DI LIMONE) - CHEFJAR
From chefjar.com
LEMON RICOTTA WHIPPED CREAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
BERRY CROSTATA WITH LEMON-HONEY RICOTTA CREAM - A ... - A SPICY …
From aspicyperspective.com
CREME CROSTATA WITH LEMON CURD - BARBARA BAKES™
From barbarabakes.com
SIMPLEST WHIPPED RICOTTA TOAST WITH LEMON THYME HONEY.
From halfbakedharvest.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
From recipesty.com
CROSTATA | TRADITIONAL TART FROM ITALY - TASTEATLAS
From tasteatlas.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
From drstarve.com
FRUIT TART RECIPE: CROSTATA WITH LEMON CUSTARD AND WHIPPED …
From redcipes.com
ITALIAN LEMON CROSTATA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RICOTTA AND BITTERSWEET CHOCOLATE CROSTATA - ITALY MAGAZINE
From italymagazine.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM | RECIPE ...
From pinterest.co.uk
SWEET RICOTTA CROSTATA | CANADIAN LIVING
From canadianliving.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
From exploredough.wordpress.com
LEMON RICOTTA CREAM - THERESCIPES.INFO
From therecipes.info
EASY BAKED LEMON RICOTTA CUSTARD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
STRAWBERRY RICOTTA CROSTATA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
SWEET WHIPPED RICOTTA CREAM RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
From pinterest.co.uk
LEMON CREAM AND RICOTTA CROSTATA - CREATE THE MOST AMAZING …
From recipeshappy.com
FAMILY RECIPE: LEMON RICOTTA CREAM CROSTATA | ITALIAN …
From orderisda.org
RICOTTA CROSTATA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN LEMON CUPCAKES WITH SWEET RICOTTA CREAM - MODERN HONEY
From modernhoney.com
RICOTTA PIE (TORTA DI RICOTTA) WITH LEMON AND HONEY - FARE ISLE
From fareisle.com
CROSTATA AMALFITANA (LEMON CUSTARD AND SOUR CHERRY TART)
From giallozafferano.com
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
From pinterest.com
ITALIAN FRUIT TART: CROSTATA DI FRUTTA - FOR THE FEAST
From forthefeast.com
PASTRY CREAM CROSTATA | RICARDO
From ricardocuisine.com
CROSTATA (ITALIAN JAM TART): JUST LIKE NONNA'S! - PINA BRESCIANI
From pinabresciani.com
You'll also love