Ricotta Tart

The best known version of ricotta tart, is without doubt the Neapolitan pastiera. The Neapolitans to prepare for Easter, has two ingredients that make it unique: the orange flower water and cooked wheat.
I always tried the recipe but no one has ever convinced me. One day, leafing through a magazine for desserts, I found this recipe and I tried to do it. When I tasted it I thought, "It 'my cake !!!".
It is not the classic pastiera, but its delicate flavor won me over.

for the pastry:

2 cup (230gr) flour

1 / 2 cup (120gr) of butter

1 / 4 cup (50gr) sugar

3 tablespoons ice water

1 egg yolk

for the filling:

3 eggs

1 / 8 cup (40gr)melted butter

1, 76 oz. (50gr) raisins

1 1 / 8 cup (120gr) sugar

15, 8 oz. (450gr) ricotta

2 tablespoons rum

Soak the raisins with the rum

Mix the ingredients quickly, working the dough for very little.

Form a ball and let rest for at least half an in the refrigerator, wrapped in a panno. Spread the dough (keeping aside a little to the strips) using a rolling pin to obtain a thickness of 0,19 in. (means cm)

Place in baking pan and press lightly on the edges of the dough so it fits snugly. Pour in the Ricotta previously worked with the other ingredients

Prepare the dough into strips advanced  and arrange on cream ricotta arranged at a distance of 1 cm from each other.  Bake at 356 F° (180°) for 40 minutes.