10.58oz (300 gr)dulce de leche (pastry level type),of thick consistency
Instructions
For the dough:
In a medium sized bowl, sift together the baking powder and salt.
In a large bowl with an electric mixer or hand whisk, cream together the butter and powdered sugar for 2 minutes until light and fluffy.
Add in the eggs, vanilla extract, and lemon zest and beat for 1 more minute until blended.
Beat in the flour mixture and integrate with a rubber spatula until a soft dough that does not stick to your hands forms.
Wrap the dough in kitchen plastic wrap and refrigerate for at least 2 hours.
For the filling:
In a large bowl, mix the ricotta with the cream cheese, and powdered sugar for 2 minutes until a smooth mixture forms.
Add the eggs, vanilla extract and lemon zest and beat for 1 more minute until it is smooth. Put in the refrigerator until needed.
To assemble
Preheat the oven to 356º F (180° C). Line a round springform pan of about 7.80 inches (20 cm) in diameter and 2.75 inches (7 cm) tall aproximately with parchment paper. You can also use a pie pan for this.
Once the dough is cool, cut two thirds of it (to be used for the base of the tart) and put the remaining dough (to be used for the top of the tart) back in the refrigerator.
Take the dough that will serve as the base and roll it out in a circular motion with a rolling pin on a clean, lightly floured surface until it is about 0.20 inches (5 mm) thick.
When the dough is rolled out, use the base of the pan as a guide to measure and cut the base of the pie with a sharp knife. Then cut 5 cm thick strips to be the walls of the cake.
Place the dough base on the bottom of the pan and then place the dough strips around inside of it to be the walls of the pie. Press to form the base.
Take the leftover dough out of the refrigerator. Roll it out to be a circle using a rolling pin on a clean, lightly floured surface until it is about 0.20 inches (5 mm) thick.
When the dough is ready, take the outside of the pan and use it as a guide to cut the top of the cake with a sharp knife.
Add the dulce de leche in the bottom of the pan and spread it carefully using a spoon. Then, pour the ricotta filling on top.
Carefully place the dough lid on top of the filling and press down with your hands to sort of seal the pie.
With a sharp knife, make small holes all over the top of the pie, to let it breathe while in the oven and bake at 356º F (180° C) for 45 minutes or until golden brown.
Once ready, take the pie out of the oven, let it cool in the same pan for 15 minutes and then carefully turn it out.
Place the cake on a large plate with the lid on top facing down and then decorate with powdered sugar.