Another raspberry recipe! Although this one would work nicely also with strawberries also, especially now when they are in season here. Next time:)
The filling is nicely refreshing, mostly thanks to the lightness of ricotta combined with the lemon juice. Ideal recipe for hot summer days.
- 250g plain flour
- 125 g powder sugar
- 125 g unsalted butter, softened
- 1 egg
- 500 g ricotta
- 200 ml heavy cream
- 2 tablespoons caster sugar
- 1 lemon
- raspberries (or other fruit) for decoration
Make the dough
Preheat oven to 170ºC (approx. 340ºF). Butter a pie form.
In a large bowl, mix the butter and eggs. Work in sugar. Add flour and combine all into a compact dough.
Spread the dough over the pie form using your fingers. Make some holes in the dough with a fork.
Note: the dough was tasty and easy to make, but it was best on the second day when it started to be a bit softer than on the day one. Next time, for this recipe, I might try a shortcrust pastry and edit this recipe depending on the outcome.
Bake the pie crust
Bake for about 20 minutes until golden. Check after about 10 minutes in case more holes need to be made in the dough to release the hot air and keep the bottom of the crust flat.
Make the filling
Whip the cream in a bowl. Once you have the cream whipped, add ricotta, sugar and lemon juice and combine together.
Take the pie out of the oven and let it cool down completely. Spread the ricotta cream on the pie crust,the thickest layer in the middle. Finish with raspberries on the top.
Inspired by smoothcooking