Time 60 🕑 – Difficulty ⭐


• 300 g flour

• 150 g sugar

• 150 g butter

• 100 g ricotta

• 100 g boiled spelt

• 100 g vanilla sugar

• 1 egg

• 3 hard-boiled egg yolks (they will make the dough crumblier)

Instructions for the shortcrust pastry
Mix the butter with the sugar until it has the consistency of a cream, add the pureed hard-boiled egg yolks and, once incorporated into the dough, add the flour and knead until you obtain a smooth shortcrust pastry.

Instructions for the filling
Separately prepare the filling by mixing the
ricotta with the vanilla sugar, the whole egg and the previously boiled spelt. At this point, roll out the shortcrust pastry, grease a round pan, cover it with the shortcrust pastry and place it in the oven for about 10 minutes at 180°C. Then remove it from the oven and let it cool; once cooled, pour in the filling and bake again for about 30 minutes at 200°C. Serve with a sprinkling of powdered sugar.