Decoration :
Whip mascarpone, very cold heavy cream and icing sugar with an Electric hand mixer. until smooth and fluffy, about one or two minutes. Once it has reached the right consistency, do not over beat as it can become runny
Move whipped mascarpone into a piping bag fitted with your favourite nozzle tip and apply decoration all around the Pie then dust with more lemon zest
Serve immediately or store the Pie in fridge for 2-3 days
Notes
INGREDIENT NOTES:
Measure your ingredients with a Digital scale for accuracy
Use high-quality 82% fat content European style very cold unsalted butter
Drain your ricotta cheese to avoid watery, greasy pie
TECHNIQUE NOTES:
Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature
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