Crostata alla frutta



For the pastry:

For the filling:

  • 170 g Sugar
  • 500 g ricotta
  • 4 Eggs
  • 50 g Flour
  •       Vanille
  • 250 g strawberries
  • gelatin


Mix flour, then add butter, sugar, egg yolks and lemon zest, Knead the dough until you get a homogeneous mixture. Let the dough rest in the refrigerator for about 30 minutes.

Roll out the dough into the pan previously greased and floured, making a border on the side to allow you to hold the cream and fruit. 

Put the dough in a preheated oven at 190 ° C for 30 minutes. 

Prepare the cream, working the egg yolks with sugar, then add flour and hot milk.

Bring to a boil the mixture for a few minutes while keeping mixed, let it cool, stir in the whipped cream and maraschino apart, then spread the cream on the pie. 





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