If you like Italian ricotta pastries,try this amazing recipe.



  • 7 oz all-purpose flour
  • 1 ¾ oz potato starch
  • 3 ½ oz sugar
  • 3 ½ oz butter
  • 1 egg
  • 1 pinch cinnamon


  •  lb ricotta cheese
  • 3 ½ oz sugar
  • 1 egg yolk
  • lemon zest, grated


  • 2 cups milk
  • 2 eggs
  • 5 oz sugar
  • 1 oz all-purpose flour
  • lemon zest
  • ½ stick vanilla


Prepare the dough by mixing together all of the necessary ingredients with the flour and starch, sifted though a sieve.

Form a well with the flour on a work surface and start kneading until the dough is smooth and elastic.

Gather it together in a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

Prepare the pastry cream by quickly whipping together the eggs and sugar in a bowl.

Add the flour and the boiling milk a little at a time (warm up the milk with half lemon zest – only the yellow skin, and half stick of vanilla: remove them when the milk is boiling).

Cook over low heat for 10 minutes, then let rest.

Using a large bowl, mix together the pastry cream with the other ingredients of the filling, whisking together until smooth.

Roll out the dough with a rolling pin and line a greased tart pan with the dough.

Pour into the filling and then bake in a 350 °F oven for about 30 minutes.

At the end of cooking, remove from the oven and let cool in the pan before serving.


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