Torta rustica di Pasqua 🐣

Rustic Shortcrust Pastry Cake 😍 28-cm pan: For the shortcrust pastry: 500 g of 00 flour, 12-13% protein 150 g of butter, chilled from the refrigerator 180 ml of iced or cold water 7 g of salt Let it rest in the refrigerator for at least 2 hours N.B. If you don't have a blender, chop the butter with a little flour on the cutting board—not all the flour, obviously just a little—then make a well in the remaining flour and in the center, add the flour and chopped butter, iced water, and salt. Mix everything together, and I recommend doing everything cold. N.B. This can also be made the day before and refrigerated, wrapped in plastic wrap. For the filling: 1 kilo sheep's or cow's milk ricotta 1 egg 7-8 g sugar 300 g sweet caciocavallo cheese 400 g diced cooked ham Pepper to taste Parmesan cheese to taste Refrigerate with the shortcrust pastry. 2 egg yolks for brushing with a sprinkling of salt. Oven cooking: 200 degrees static for 25 minutes on the floor of the oven, then another 20-25 minutes in the middle of the oven, or 190 degrees fan-assisted, same cooking method and times. @most active fans