The ricotta shortcrust pastry is a light and surprisingly soft variant of the classic shortcrust pastry, perfect for making tarts, cookies, and stuffed sweets. Thanks to the ricotta, the dough is less buttery yet still crumbly and fragrant, with a delicate texture that melts in your mouth. It’s ideal for those looking for a lighter alternative that’s still delicious, also suitable for butter-free preparations or with a rustic touch.
In this recipe, we’ll guide you step by step to achieve a ricotta shortcrust pastry that’s easy to work with, perfect to be filled with jams, creams, or seasonal fruits. Let’s discover how to prepare it together!
Here are other shortcrust pastry recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 7 oz ricotta (well-drained)
- 1 cup sugar
- 2 egg yolks
- 1 whole egg
- 2 teaspoons baking powder
Steps
Procedure
1-In a bowl, mix the ricotta with the sugar until you get a cream.
2-Add the egg, grated zest, and pinch of salt, mixing well.
Gradually incorporate the sifted flour with the baking powder.
Knead quickly until you obtain a soft dough (if needed, add a little flour).
3-Wrap in plastic wrap and let rest in the fridge for 30 minutes.Roll out and use like a regular shortcrust pastry: perfect for light cookies or tarts.
Bake: in a static oven at 356°F – about 25-30 minutes for tarts, 12-15 minutes for cookies.
🌸 Classic Fillings
Jam: apricot, cherry, berries, or figs. Perfect for tarts.
Custard: plain or enriched with chocolate chips.
Lemon cream: fresh and fragrant, great for the summer version.
🌸 Classic Fillings
Jam: apricot, cherry, berries, or figs. Perfect for tarts.
Custard: plain or enriched with chocolate chips.
Lemon cream: fresh and fragrant, great for the summer version.
🌿 Raw Dough Storage
In the fridge: wrap the dough in well-sealed plastic wrap. Keeps for 2 days.
In the freezer: wrapped in plastic and then in a freezer bag, it keeps for up to 2 months.
👉 When needed, thaw overnight in the fridge and then work quickly before using.
🌿 Raw Dough Storage
In the fridge: wrap the dough in well-sealed plastic wrap. Keeps for 2 days.
In the freezer: wrapped in plastic and then in a freezer bag, it keeps for up to 2 months.
👉 When needed, thaw overnight in the fridge and then work quickly before using.
🍪 Baked Goods Storage
Tarts: keep at room temperature, covered by a glass dome or airtight container, for 3-4 days.
Cookies: in a tin box or airtight jar, up to 1 week.
Sweets filled with cream or fresh ricotta: should be kept in the fridge and consumed within 2 days.
