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.
Servings 8
Cook Time 90 minutes
Ingredients
Dough:
- 450 gram Flour
- 120 gram Sugar
- 15 gram Baking powder
- 1 pinch Salt
- 2 pieces Chicken egg
- 200 gram Butter
Cream:
- 500 gram Cottage cheese
- 600 ml Milk
- 75 gram Flour wheat / Flour
- 180 gram Sugar
- 2 pieces Chicken eggs
- 250 gram Cheese (ricotta)
Instructions
- Add sugar and eggs to the flour.
- Mix well.
- In the resulting mixture, add a little warmed milk and mix well.
- Pour the mixture into the remaining milk and mix. Cook until thick, stirring constantly.
- Transfer to a bowl, cover with cling film in contact. Let it cool at room temperature, and then put it in the refrigerator.
- Add baking powder, sugar and salt to the sifted flour. Mix well.
- Add the butter. Grind into crumbs.
- Add eggs. And knead the dough.
- Wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.
- Roll out the dough into a layer larger than the diameter of the mold.
- Put the dough in the form. Do the bumpers. Remove the excess dough. We make pricks with a fork.
- In the cooled cream, add the ricotta and curd cheese in turn. Whisk each time.
- Spread the cream.
- From the remains of the dough, cut the strips.
- Decorating the cake. Bake at 180C for 45-50 minutes.
- Leave the pie in the oven turned off for 2 hours, and then in the refrigerator for another 2-3 hours.
- Bon appetit.