Valentine’s Day Pie with Ricotta in Shortcrust Pastry, a quick, easy and delicious recipe. This year, for Valentine’s Day, I decided to make a simple dessert without too much processing. An ideal base for this recipe is the shortcrust pastry, which you can easily substitute with puff pastry. Here I leave you the recipe to make Homemade Shortcrust Pastry, if you don’t want to buy it, ideal for making another one of my Valentine’s Day recipes. Below you will find other proposals to complete your Valentine’s Day menu, while at the end of the recipe you will find some answers to the most common questions.

#adv

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4 people, 8.5-inch pan
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Valentine's Day

Ingredients

1 roll shortcrust pastry
9 oz cow's milk ricotta
1/2 cup powdered sugar
1/2 cup dark chocolate chips
as needed milk (for brushing)
1 egg

Tools

1 Bowl
1 Fork
1 Pan
1 Brush
1 Wheel Cutter
1 Cookie Cutter

Steps

To make the Valentine’s Day Pie with Ricotta in Shortcrust Pastry, first drain the ricotta well and mix it in a large bowl with the powdered sugar and dark chocolate chips. Add the egg and combine the ingredients with a fork until you get a smooth and creamy mixture.
Unroll the shortcrust pastry. With the help of the chosen pan, cut out the base of the pie, taking care to cut one inch away from the pan’s edge to later create the edges of the dessert. Place the base in the chosen pan, pour in the ricotta filling and level it.
Using small heart-shaped cookie cutters, cut out hearts from the remaining shortcrust pastry to decorate the pie. Fold the edges with the tines of a fork and decorate with the small hearts. Brush with milk and, if desired, decorate the surface with cereal sprinkles.
Bake in a preheated fan oven at 355°F for 40 minutes on the middle rack, and remove the pie when it is well golden. Let it cool before serving. If you want to cook or prepare it in advance, in the first case let it cool well, and in both cases store it in the fridge for up to 24 hours.