Tuscan Ricotta Tart
For the custard –
3 egg yolks
80 grams of sugar
30 gr of corn starch
1 lemon only the zest
½ liter of milk
For the stuffing :
300gr of ricotta
40g of sugar
1 egg yolk
For pasta :
150g of flour 00
50g of corn starch
50g of sugar
100g of butter
1 teaspoon of cinnamon
Mix the egg yolks with the sugar in a saucepan until it forms a foam.
Add the cornstarch and lemon zest.
Add the warmed milk and mix well
Place on the fire, always mixing the same rhythm / same direction, center / edges until the cream thickens.
Allow the cream to cool by making a little film adhere to the surface, to avoid the formation of a crust.
MAKE THE PASTA
Mix starch and flour with sugar, previously melted butter, cinnamon and egg.
Knead until a homogeneous dough is formed and wrap it in cling film.
Place it in the refrigerator for at least an hour.
PREPARE THE FILLING
Mix the custard (warm) with the ricotta, egg and sugar.
In the buttered pan (about 24cm in diameter), roll out the cold dough on the bottom and edges of at least one and a half centimeters.
Fill the freshly made shape with the filling.
Bake in a convection oven, preheated to 175 degrees centigrade and cook for 50 minutes.
Remove the hinge from the pan while warm and place the bottom on the serving plate. Serve chilled, accompanied with a dessert wine.