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Print Recipe
Italian Pie with Cottage Cheese and Custard Recipe
A great dessert option for the whole family. The pie is very tasty and tender. Shortbread perfectly complements the soft and tender curd-custard filling. This pie just melts in your mouth. It is very satisfying, and at the same time delicious and healthy.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. Add sugar and eggs to the flour.
    Add sugar and eggs to the flour.
  2. Mix well.
    Mix well.
  3. In the resulting mixture, add a little warmed milk and mix well.
    In the resulting mixture, add a little warmed milk and mix well.
  4. Pour the mixture into the remaining milk and mix. Cook until thick, stirring constantly.
    Pour the mixture into the remaining milk and mix. Cook until thick, stirring constantly.
  5. Transfer to a bowl, cover with cling film in contact. Let it cool at room temperature, and then put it in the refrigerator.
    Transfer to a bowl, cover with cling film in contact. Let it cool at room temperature, and then put it in the refrigerator.
  6. Add baking powder, sugar and salt to the sifted flour. Mix well.
    Add baking powder, sugar and salt to the sifted flour. Mix well.
  7. Add the butter. Grind into crumbs.
    Add the butter. Grind into crumbs.
  8. Add eggs. And knead the dough.
    Add eggs. And knead the dough.
  9. Wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.
    Wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.
  10. Roll out the dough into a layer larger than the diameter of the mold.
    Roll out the dough into a layer larger than the diameter of the mold.
  11. Put the dough in the form. Do the bumpers. Remove the excess dough. We make pricks with a fork.
    Put the dough in the form. Do the bumpers. Remove the excess dough. We make pricks with a fork.
  12. In the cooled cream, add the ricotta and curd cheese in turn. Whisk each time.
    In the cooled cream, add the ricotta and curd cheese in turn. Whisk each time.
  13. Spread the cream.
    Spread the cream.
  14. From the remains of the dough, cut the strips.
    From the remains of the dough, cut the strips.
  15. Decorating the cake. Bake at 180C for 45-50 minutes.
    Decorating the cake. Bake at 180C for 45-50 minutes.
  16. Leave the pie in the oven turned off for 2 hours, and then in the refrigerator for another 2-3 hours.
    Leave the pie in the oven turned off for 2 hours, and then in the refrigerator for another 2-3 hours.
  17. Bon appetit.
    Bon appetit.

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