Raisin-Ricotta Crostata
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Cooking tools:
- Fluted tart pan
- Rolling pin
- Refrigerator
- Oven
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Cooling rack
- Rolling surface
- Chef's knife
- Ruler
- Fork
- Plastic wrap
Ingredients
- ½ cup golden raisins
- ½ cup Marsala wine
- pasta frolla (divded into 2 discs, see recipe)
- 1 large egg (lightly beaten)
- 2 large egg yolks (lightly beaten)
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 pound fresh ricotta cheese (preferably sheep’s milk, drained)
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