The Easter Crumble is a delicious, fragrant, fragrant Easter dessert with a creamy filling. I called it that because the taste and ingredients of this tart are reminiscent of the colomba and ricotta desserts such as the baked cassata and cassatelle that are always prepared in Sicily at Easter and Easter Monday. The Easter Crumble melts in the mouth, it’s made with a simple crumbled shortcrust, filled with ricotta cream and candied fruit, a real treat perfect for the end of a meal, snack or breakfast!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 9-10 inch mold
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 3 1/3 cups flour
- 14 tbsps butter
- 3/4 cup sugar
- 1 egg + 1 yolk
- 1 orange zest
- 1 lemon zest
- 1 teaspoon baking powder
- 1 pinch salt
- to taste vanilla
- to taste almonds
- to taste sugar granules
- 1 1/2 lbs ricotta
- 1/2 cup sugar
- 3 1/2 oz candied fruit
- to taste vanilla
Steps
The Easter Crumble is very simple and quick to prepare, first prepare the crumbled shortcrust: in a bowl put the flour, sugar, vanilla, baking powder, grated orange and lemon zest, a pinch of salt and mix quickly with a fork.
Add the diced butter and mix it with the other ingredients, then add the eggs and form a crumbly mixture.
Now prepare the filling: work the ricotta (which must be very dry, if you take it fresh let it drain before using it) with the sugar and vanilla, until you get a homogeneous cream. If you prefer a rustic texture like me, use a fork, if you like a smoother and silkier cream, use an electric mixer. Incorporate the candied fruit into the ricotta cream.
Line the base and the edge of a pan lined with parchment paper with some crumbled shortcrust, fill it with ricotta cream and candy, and cover with some crumbled shortcrust, add whole (unpeeled) almonds, the remaining shortcrust, and some sugar granules,
Bake the Easter Crumble in a preheated oven at 350°F for about 45 minutes, it should be golden. Let it cool, remove from the mold, and garnish with a dusting of powdered sugar.
Tips:
The Easter Crumble keeps at room temperature for 3/4 days, but you can also keep it in the fridge if you prefer it cooler or if the temperature is quite high.
Other Easter dessert recipes HERE
