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Ingredients
Pasta Frolla/Crust:
- 2 cups flour (loosely packed) (250 grams)
- 1 large egg plus 1 yolk
- 1/2 cup sugar (100 grams)
- 1 stick butter melted (4 ounces - 110 grams)Â
- Pinch saltÂ
Mixture:
- 2 pounds ricotta that has been drained (950 grams)Â
- 3/4 cup of sugarÂ
- 1 tsp vanillaÂ
- 1 tsp fior d’arancio (orange blossom)Â
- 5 large eggsÂ
- Zest of an orangeÂ
- 1/2 to 1 cup chopped candied fruit (cherries, citron, orange, tangerine)
- 1/3 chocolate chipsÂ
Instructions
Pasta Frolla/Crust:
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In a large bowl combine all the ingredients and with one hand gently fold to incorporate to form a soft dough. Work gently.
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Cover in plastic wrap and refrigerate for at least 2 hours.
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In a large bowl cream ricotta and sugar with a handheld mixer. Add the vanilla and fior d’arancio. Add the eggs and don’t overbeat them.
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Now add the zest of the orange, chocolate chips, and citron.
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Roll the pasta frolla to a large circle to coat an 8-inch spring pan. Trim the border.  With the remaining dough roll and cut 3/4 inch long strips.
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Add the mixture to the spring pan and decorate the top with strips creating a lattice design.
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Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about an hour and 40 minutes.
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Let it cool completely before serving.
Buona Pasqua!
