Ingredients for 8 people

For the shortcrust pastry:

• 250 g of butter taken out of the fridge 2 hours before use
• 250 g of refined sugar
• 1 egg
• 1 small lemon rind
• 500 g of flour 00, sieved
• 1/2 sachet vanilla-flavoured baking powder

For the filling:

• 150 g of fresh Pecorino Toscano PDO, finely chopped
• 250 g of sheep ricotta
• 100 g of refined sugar
• 2 eggs
• 100 g of brandy

Proceeding

For the filling:

Mix the Pecorino Toscano, ricotta and sugar: when it is all well combined, add eggs and mix again. Let it rest for 10 minutes and finally add the brandy and let it rest for 20 minutes in the fridge.

For the pastry:

Blend the butter and sugar, add the egg and lemon, mix well: when the pastry is smooth, add the baking powder and flour and continue kneading; let it rest in the fridge for 1 hour. Line a baking tin (diameter 26 cm approx.) with the shortcrust pastry leaving at least 1/4 of it, add the filling and decorate as wished with the remaining shortcrust pastry; brush with a beaten egg and bake in oven at 170-180 degrees approx.