Australian Gourmet Traveller recipe for ricotta, candied orange and Marsala crostata by Brigitte Hafner.
Jul 12, 2013 1:10amBy Brigitte Hafner
- 40 mins preparation
- 1 hr cooking plus resting, soaking, cooling
- Serves 10
"I use pasta frolla, a shortcrust pastry, for most of my sweet tarts," says Brigitte Hafner. "This is a great recipe because it's so easy to handle and very versatile. If I have any left over I make little biscuits like Garibaldi with sultanas and lemon zest. Another variation on the filling is ricotta, figs, honey and roasted hazelnuts. I love to use That's Amore ricotta from La Latteria in Carlton. I find this cake is best eaten on the same day it's made, but it can last up to three days."
Ingredients
- 325 gm fresh firm ricotta
- 70 gm caster sugar
- 70 gm sultanas, soaked in warm water for 1 hour
- 60 ml pouring cream (¼ cup)
- 60 ml sweet Marsala
- 1 egg
- Finely grated rind of 1 lemon
- 1 tbsp finely diced candied orange peel, plus extra thinly sliced (optional), to serve
- 1 tsp vanilla bean paste (see note)
- For brushing: eggwash
- For dusting: pure icing sugar or snow sugar (optional)
Pasta frolla
- 300 gm plain flour (2 cups)
- 200 gm cold butter, chopped into small, even pieces
- 100 gm caster sugar
- Finely grated rind of ½ lemon
- 1 egg
- 1 egg yolk
Method
Main
1
For pasta frolla, process flour, butter, sugar, lemon rind and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Whisk egg and egg yolk in a small bowl with a fork and, with the food processor running, add to the mixture and continue to blend until the dough just starts to come together. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate to rest (30 minutes).
2
Knead dough briefly on a lightly floured surface. Break off two-thirds and roll out to a thickness of 5mm. Roll over the rolling pin and ease into a 24cm loose-bottomed tart tin. Trim edges, press dough into the corners and up sides of tin and refrigerate to rest (30 minutes). Roll the remaining dough into a rectangle, cut into ten 25cm-long, 2cm-wide strips, place on an oven tray and refrigerate until required.
3
Preheat oven to 170C. Blind-bake base until starting to turn golden (20 minutes).
4
Meanwhile, beat ricotta and sugar in a bowl until smooth. Add drained sultanas, cream, Marsala, egg, lemon rind, candied orange peel and vanilla, stir to combine and spoon into tart shell. Arrange dough strips in a lattice pattern on top, brush with eggwash and bake until golden and cooked (30-40 minutes). Set aside on a wire rack to cool, dust with icing sugar, top with extra candied orange peel and serve.
Notes
Note Brigitte Hafner uses Madagascar Bourbon vanilla bean paste. It's available from Simon Johnson and The Essential Ingredient; if it's unavailable, omit the vanilla and add more lemon rind to taste. Snow sugar is great for dusting cakes because it's less likely to melt than ordinary icing sugar. It's available from pastry and hospitality supply shops.
Drink Suggestion: Sweet Marsala. Drink suggestion by Max Allen
The Latest from Gourmet Traveller
Drinks NewsHow to make a Blackberry Buck co*cktail
Yesterday 12:00am
Travel NewsFour domestic and international flight sales worth checking out tonight
Yesterday 12:00am
Travel NewsFive reasons to road-test the new GWM Haval H6GT coupe SUV
Mar 21, 2024
CruisesCunard’s culinary cruise itinerary for 2025 is as deliciously exclusive as you’d expect
Mar 21, 2024
Restaurant ReviewsLola's: Restaurant review
Mar 21, 2024
Crustacean crash course: A guide to the types of crustaceans to know
Mar 21, 2024
Recipe CollectionsBest hot cross bun recipes for Easter
Mar 21, 2024
Restaurant NewsThe best new restaurants and bars in Melbourne
Mar 21, 2024
Drinks NewsClassic co*cktail: How to make a Manhattan
Mar 21, 2024
Recipe CollectionsRecipes for the ultimate Easter lunch feast
Mar 20, 2024
Destinations16 best Maldives resorts for an island getaway in 2024
Mar 20, 2024
Restaurant News10 impressive Brisbane restaurants to book when visitors are in town
Mar 19, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Mar 19, 2024
Supersize Me: The future of dining out in Australia
Mar 19, 2024
DestinationsBalearic beauty: Where to eat, drink and stay on Menorca Island, Spain
Mar 19, 2024
Chefs' RecipesMassimo Mele's lemon-scented goat meatballs
Mar 18, 2024
Recipe Collections40 best fish recipes for Good Friday, Easter and beyond
Mar 18, 2024
DestinationsThings to do in Newcastle NSW: Where to eat, drink and stay
Mar 17, 2024
Drinks NewsWine country: Swan Valley wineries to know about
Mar 17, 2024