L’ho fatta il giorno prima Pasqua. Ho metto la pasta frolla e il misto di ricotta e zucchero nel congelatore per 30 minuti. L’ho infornata per circa 1 ore e 15 minuti a 350F.
Original quantities made too much filling and topping so I have edited the ingredients here. The topping came out too soft so I have removed the 75ml milk, and would probably add some cornflour/ Sahnesteif to get it to hold better next time. Overall very rich.
