Ricotta Pie with Babbi Cremadelizia Pistachio

Preparation

1. Prepare the ricotta filling:
   Mix the ricotta with the sugar using a spoon, crushing any lumps until smooth, dense and creamy.
   Cover the bowl with aluminium foil and refrigerate.
2. Prepare the shortcrust pastry:
   In a bowl, soften the butter (left at room temperature for about 20 minutes), add sugar, lemon zest and a pinch of salt.
   Work the mixture with your hands or a silicone spatula until creamy.
   Add the whole egg and the yolk, mix well, then add the flour.
   Transfer the dough to the work surface and knead briefly.
   Shape into a flattened disc, wrap in cling film and refrigerate for 30 minutes.
3. Form the tart shell:
   Roll out the pastry between two sheets of baking paper to a thickness of about 0.5 cm.
   Line a greased and floured springform tin with the pastry.
   Shape the edges and trim excess dough.
   Prick the base with a fork.
4. Assemble the tart:
   Spread one tablespoon of Babbi Cremadelizia Pistachio on the base.
   Add the ricotta filling and level it.
   Cover with a thin layer of pastry made from the leftover dough.
5. Bake:
   Bake in a preheated fan oven at 160°C until golden.
   The edges should be a light hazelnut colour, and the top slightly amber.
   Let cool completely, then dust with icing sugar.