The ricotta shortcrust pastry is a very delicate and light dough. The use of ricotta makes this mixture perfect for making tarts and cookies with an extraordinarily soft texture.
This shortcrust stands out from the classic one for its extreme softness, while maintaining a pleasant crispness. It is ideal if you prefer a less crunchy and more enveloping dessert.
The ricotta dough is easy to work with and can be rolled out immediately, without long resting times in the fridge. It is the perfect base to enhance any filling, especially creamy or fruity ones.
Come with me, let’s start baking right away.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta Shortcrust Pastry
I used type 1 flour, but you can easily use 00 or 0.
It is important to remember that each flour absorbs liquids differently. Therefore, I recommend adding the flour to the dough little by little to adjust the exact amount to use.
- 2 1/2 cups type 1 flour
- 7 oz ricotta
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (Not necessary)
Tools
These quantities are for a 10/11 inch diameter mold or to make many cookies.
Steps for Ricotta Shortcrust Pastry
In a bowl, mix the sugar with the ricotta and then add the egg.
Pour in the sifted flour and baking powder, and mix well until you create a homogeneous dough.
Wrap the obtained dough in plastic wrap and place it in the fridge for 30 minutes.
Bake in a preheated static oven at 356°F.
Tart: Bake for 25-30 minutes.
Cookies: Bake for 10-13 minutes.Your Ricotta Shortcrust Pastry is ready to offer you extraordinarily soft and delicate textured desserts. A perfect base for tarts and cookies that will win everyone over with their lightness.
All that’s left is to taste the result!
Happy cooking and a hug, Giusi.
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