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Ingredients
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½ cup butter, chilled
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⅓ cup superfine sugar
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1 egg yolk
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2 cups all-purpose flour
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3 tablespoons ice water, or as needed
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1 cup uncooked white rice
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2 cups water
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¼ cup raisins
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1 ⅓ cups milk
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1 ½ tablespoons grated orange zest
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1 tablespoon white sugar
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1 cup ricotta cheese
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3 egg yolks
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⅓ cup white sugar
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⅛ teaspoon ground cinnamon
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1 teaspoon vanilla extract
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2 tablespoons orange flower water
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4 egg whites
Directions
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In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
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Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
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To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
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In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
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Preheat oven to 350 degrees F (175 degrees C).
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Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
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In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
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Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
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Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.
Nutrition Facts (per serving)
444 | Calories |
15g | Fat |
67g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 444 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 44% |
Cholesterol 134mg | 45% |
Sodium 134mg | 6% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 1g | 5% |
Total Sugars 21g | |
Protein 10g | 20% |
Vitamin C 2mg | 2% |
Calcium 80mg | 6% |
Iron 3mg | 14% |
Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.