Pastry Love: A Baker's Journal of Favorite Recipes by Joanne Chang

Author:Joanne Chang
Language: eng
Format: epub, azw3
Tags: Methods, Baking, Courses & Dishes, Desserts, Pastry, Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2019-11-05T05:00:00+00:00

Spring Ricotta Pie

with Fresh Berries

Makes one 9-inch pie

Not the same as cheesecake, ricotta pie is a traditional Italian dessert often served at parties and holiday gatherings. I had never heard of it when Nicole suggested it as a special dessert on our Easter menu. Jess Larsen, the pastry chef who opened our Back Bay location, grew up making these for her family dinners and she brought one for us to try. It was intriguingly grainy and sweet, and we ate the whole thing during a manager meeting. I wanted ours to be a little lighter and brighter, and even milkier and less sugary. Adding crème fraîche helps achieve all these things, and some fresh lemon zest sharpens up all the creamy flavors. Covered in berries, it is a lovely way to welcome the spring season.

1 recipe Master Pâte Sucrée

1 pound/455 grams whole milk ricotta cheese

½ cup/120 grams crème fraîche

½ cup/100 grams sugar

¼ cup/60 grams heavy cream

1 large egg (about 50 grams), at room temperature

3 large egg yolks (about 60 grams), at room temperature

1 tablespoon grated lemon zest (about 1 large lemon)

2 teaspoons pure vanilla extract

¼ teaspoon kosher salt

1 pint/250 grams fresh blueberries, raspberries, or blackberries, or an assortment

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