Ingredients:

For shortcrust pastry:

200 gr of flour
120 gr of butter
70 gr of sugar
1 egg yolk
A pinch of salt
Lemon peel

For stuffing:

500 gr of ricotta cheese
150 gr of sugar
3 tablespoons of lemon juice
Lemon peel
6 sheets of gelatin

Ricotta cheese Tortino

Pastry preparation:

Sift the flour and form a fountain in the middle. Pour the egg yolk, sugar, salt and lemon peel then put the cold butter in flakes. Starting from the center quickly knead until you obtain a smooth paste and let it rest in refrigerator for two hours.

Turn on the oven. On floured pastry board, roll out the dough into two disks of 26 cm in diameter.

Cook in oven on buttered plate (or use the greaseproof paper) at 190 ° for 10-12 minutes.

Divide one of the disks still hot into 12 equal parts and let it cool.

Ricotta custer preparation:

Mix the ricotta cheese with caster sugar, vanilla sugar, juice and lemon peel.

Heat the white wine and dissolve the gelatine sheets previously soaked in cold water.

Whip the cream and add gelatine and cream into the mixture of ricotta cheese.

Put the whole disk of dough into a mold, by covering the board with greaseproof paper, and pour the ricotta cream.

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