LA MIA CROSTATA DI CREMA DI RICOTTA By Pastry Chef Giuseppe Deiana

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar richness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: peach jam

Peach jam can be less expensive and still provide sweetness.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine all-purpose flour, baking powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in ricotta cheese, vanilla extract, and lemon zest until well combined.

Gradually add the flour mixture to the ricotta mixture, mixing until just combined.

Divide the dough into two portions, one larger for the base and one smaller for the crumble topping.

Press the larger portion into the bottom and up the sides of a tart pan.

Spread apricot jam evenly over the crust.

Crumble the smaller portion of dough over the jam layer.

Sprinkle chopped almonds and cinnamon on top of the crumble.

Bake in the preheated oven for 30-35 minutes, or until golden brown.

Remove from the oven and let cool before dusting with powdered sugar.

Slice and serve at room temperature.

Cooking Techniques

Spice Level:

Allergens