Crostata di Ricotta e Amaretti

img_0874For Rosanna

Ingredients for short pastry
350g flour, 120g sugar, a pinch of salt, one bag of baking powder, lemon zest, 120g butter, 2 eggs
Make the short pastry and let it rest for 30 minutes in the fridge.

For the filling
Whisk 250g ricotta, 50g milk, 100g sugar and 200g crumbled amaretti together

Use 2/3 of the short pastry to make a disk and place it in a greased baking-tin.
Spread the well mixed filling above it and cover it with the remaining short pastry (you have to crumble it in small pieces).
Put it in the oven at 200°C for about 40 minutes.
When the cake is cold, cover it with icing sugar.

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