From Enza's kitchen in Italy.

Originally published on Cookpad Italy as Cassata di ricotta, with US measurements.

Cassata di Ricotta

Name: Cassata di Ricotta
Ingredients: 2 cups all-purpose flour (250 grams); 1 cup powdered sugar (120 grams); 1 tablespoon honey (20 grams); 1 egg yolk; 9 tablespoons unsalted butter (125 grams); 1 pinch salt; Grated lemon zest; 1 packet vanilla powder or 1 teaspoon vanilla extract; 1 1/4 cups sheep's milk ricotta (300 grams); 2 tablespoons powdered sugar or granulated sugar (30 grams); as needed Chocolate chips,; 4 ladyfingers, or crumbled sponge cake or biscuit cake

Enza @Enza_tra_i_fornelli

Sicilian baked cassata is a dessert made with a shortcrust pastry and a delicious ricotta cream filling. It's a type of closed tart, and when you taste it, you can really savor its goodness!

Enza @Enza_tra_i_fornelli

Sicilian baked cassata is a dessert made with a shortcrust pastry and a delicious ricotta cream filling. It's a type of closed tart, and when you taste it, you can really savor its goodness!

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Ingredients

2 cupsall-purpose flour (250 grams)
1 cuppowdered sugar (120 grams)
1 tablespoonhoney (20 grams)
1egg yolk
9 tablespoonsunsalted butter (125 grams)
1 pinchsalt
Grated lemon zest
1 packetvanilla powder or 1 teaspoon vanilla extract
1 1/4 cupssheep's milk ricotta (300 grams)
2 tablespoonspowdered sugar or granulated sugar (30 grams)
as neededChocolate chips,
4ladyfingers, or crumbled sponge cake or biscuit cake

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Steps

1

In a bowl or stand mixer, combine the butter (cut into pieces), powdered sugar, egg yolk, and honey. Mix the ingredients with a fork or use the paddle attachment to blend.
2

Gradually add the flour and grated lemon zest. Knead to form a dough ball. Chill in the refrigerator for 30 minutes, or use it right away for the recipe, as I did—the dough was perfect.
3

Sift the ricotta and mix in the sugar and chocolate chips. Line an 8-inch (18 cm) round baking pan with parchment paper and cover the bottom with half of the dough. Crumble the ladyfingers or sponge cake over the dough to prevent it from getting soggy, then spread the ricotta filling on top. Cover with the remaining dough and bake at 350°F (180°C) for 40 minutes. Let cool and dust with powdered sugar.