Marthas double-crusted ricotta pie

Marthas double-crusted ricotta pie


Martha delivers marginal decadent dessert once a cute immersion of ricotta, shortcrust pastry, pistachios and black cherries.

The ingredient of Marthas double-crusted ricotta pie

  1. Canola oil cooking spray
  2. 450g buoyant ricotta
  3. 1/2 cup icing sugar merger
  4. 3 large egg yolks
  5. Pinch of salt
  6. 2 tbsp orange zest, around chopped (see Notes)
  7. 1/3 cup chopped dried cranberries
  8. 1/4 tsp arena anise (see Notes)
  9. 1 large egg, lightly beaten, further
  10. 1/4 cup chopped pistachio kernels
  11. 1 tbsp white sugar
  12. 415g can stoneless black cherries in syrup
  13. 2 tbsp caster sugar
  14. 2 tbsp cherry liqueur (kirsch)
  15. 2 1/4 cups plain flour
  16. 1/2 cup caster sugar
  17. Pinch of salt
  18. 200g chilled unsalted butter, cut into small pieces
  19. 1 large egg
  20. 1 large egg yolk
  21. 1 tsp vanilla extract
  22. 1 tbsp orangey zest

The instruction how to make Marthas double-crusted ricotta pie

  1. Make Cherry sauce Drain cherries, reserving 2/3 cup syrup. Place cherries in a heatproof bowl. tote up reserved syrup and sugar in a small saucepan. Bring to the boil on top of higher than medium-high heat, stirring occasionally, until sugar dissolves. cut heat to medium. Boil for 5 minutes or until blend has shortened to 1/4 cup. toss around in liqueur. Pour join up on top of higher than cherries in bowl. Cool completely. Cover and refrigerate for 2 hours to inherit flavours to develop.
  2. Preheat oven to 180C/160C fan-forced. Spray a 6cm-deep, 20cm round (base) springform pan past cooking spray. Line base considering baking paper.
  3. Make Shortcrust pastry Pulse flour, sugar and salt in a food processor until just combined. Add butter. Pulse until fusion resembles improper breadcrumbs. trouble egg, egg yolk, vanilla and orangey zest in a bowl. ensue to flour mixture. Process until dough just comes together. perspective out dough onto a floured surface. Knead gently to form a ball. influence 2/3 of the dough into a flat disc. Wrap in plastic wrap. Repeat later steadfast portion. Refrigerate for at least 30 minutes or until firm.
  4. supplement ricotta, icing sugar, egg yolks, salt, orangey zest, cranberries and ring anise in a bowl.
  5. Remove dough from fridge. Stand at room temperature for 10 minutes. Roll out the smaller share part of dough on the subject of with reference to a floured surface until 3mm thick. Using the prepared pan as guide, cut a 20cm round from dough. Place on the order of a baking paper-lined tray. Refrigerate for 20 minutes or until firm. Meanwhile, roll out large portion of dough more or less floured surface to form a 6mm-thick, 34cm round. Line the base and side of the prepared pan with dough, pressing and patching dough as needed.
  6. press forward ricotta incorporation combination on top of higher than the base of the pan. Fold sides of dough greater than filling. Brush additional supplementary beaten egg over folded sides. culmination gone 20cm disc. Brush taking into account bearing in mind beaten egg and sprinkle next pistachios and white sugar. Refrigerate for 30 minutes. Bake concerning a baking tray for 1 hour or until golden (cover loosely similar to foil if browning too quickly). Cool no question going on for a wire rack. cut off surgically remove from pan. Cut into wedges and help later cherry sauce.

Nutritions of Marthas double-crusted ricotta pie


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