Ingredients

For the Shortcrust Pastry:

• 3 ¼ cups all-purpose flour (400g)
• 1 1/8 cups powdered sugar (140g)
• ¾ cup cold unsalted butter or lard (170g)
• 1 large egg
• 2 large egg yolks
• Zest of 1 organic lemon
• Seeds of 1 vanilla bean or 1 tsp vanilla extract
• Pinch of salt

For the Ricotta Filling:

• 2 ½ cups sheep’s milk ricotta, well-drained overnight (600g)
• 1 cup granulated sugar (200g)
• ⅓ cup dark chocolate chips (50g)
• 1 ½ cups crumbled sponge cake or dry cookies (150g)

For Decoration:

• 1 tbsp powdered sugar
• 1 tsp ground cinnamon

👩‍🍳 Method

Step 1: Prepare the Pastry Dough

1. In a large bowl or food processor, mix flour with cold butter until the texture is sandy.
2. Add powdered sugar, egg, yolks, lemon zest, vanilla, and salt.
3. Knead into a smooth dough. Divide into two portions: one larger (about 430g) and one smaller (about 355g).
4. Roll each portion between parchment sheets to about 1/8 inch (3 mm) thick. Chill both for 30 minutes.

Step 2: Make the Filling

1. The day before, place ricotta in a sieve over a bowl and refrigerate to drain.
2. On baking day, sift ricotta into a clean bowl, stir in sugar, and let it sit 30 minutes in the fridge.
3. Fold in chocolate chips gently. Set aside.

Step 3: Assemble the Cassata

1. Butter a fluted 9½-inch (24 cm) tart or cake pan.
2. Line the pan with the larger pastry sheet. Trim excess and prick the base with a fork.
3. Sprinkle a layer of cake or biscuit crumbs on the bottom to absorb moisture.
4. Spread the ricotta filling evenly, then top with more crumbs.
5. Cover with the second pastry sheet. Press and seal the edges. Prick the top with a fork or toothpick.

Step 4: Bake & Finish

1. Preheat oven to 350°F (175°C).
2. Bake for 35–40 minutes until golden and firm to touch.
3. Cool completely before unmolding.
4. Dust with ground cinnamon and powdered sugar. For a traditional Sicilian finish, create a diamond pattern using paper strips as stencils.