Torta di Crema and Ricotta

Gabriella's Torta Di Crema e Ricotta  (from Santo Stefano di Sessanio)

This recipe was enough for a very large pan - probably 10 to 12 inches in diameter.

for the dough:

2 1/4 cups flour

2 sticks butter

1/2 cup sugar

1 T. baking powder

For the filling:

4 egg yolks

3/4 cup sugar

1/2 cup flour

2 cups milk

grated peel from one lemon

1/2  cup to 1 cup ricotta, depending on taste

amaretti cookies crumbled on top - about 1 cup or so

Blend the flour, sugar and baking powder together in a bowl. Add the softened butter by hand or put everything in a food processor until it forms a ball. Roll out and place into a buttered 10 to 12-inch baking dish or tart pan.

For the filling:

Bring the milk to a boil with the lemon peel. Meanwhile, beat together the eggs, sugar and flour. Slowly add the mixture to the hot milk, stirring together for two or three minutes until it is thick and amalgamated. Let it cool slightly, then add the ricotta, using as little or as much as you like. Crumble the amaretti cookies on top. Bake at 350 degrees for 25 minutes

In Italiano:

per la pasta base ingredienti:

325 grammi farina

175 grammi burro

100 grammi zucchero

una bustina lievito

Procedimento: Impastare il tutto e intanto preparare il ripieno:

per il ripieno:

4 tuorli

150 grammi zucchero

75 grammi farina

buccia di limone

500 ml latte

100-150 grammi ricotta

Procedimento: Far bollire il latte con il limone e intanto sbattere le uova, lo zucchero e la farina.

Stendere la pasta e metterci la crema e la ricotta. Sbriciolarci gli amaretti sopra. Cuocere a 180 gradi per 25 minuti.