For the pastry:
- 200gr flour.
- 30gr sugar.
- 50gr butter.
- 50gr lard.
- 1 egg.
- 1 teaspoon of anisette liqueur.
- ½ grated lemon rind.
For the filling:
- 500gr Ricotta cheese.
- 200ml dairy cream.
- 6 eggs.
- 100gr sugar.
- 10 mint leaves.
For the candy crystals:
- 6 honey candies.
- Prepare the dough from the flour through a sieve, make a volcano and fill the center with sugar, butter with cream texture, the grated lemon rind, egg and lard cut very small and not too much made for working better.
- Mix ingredients thoroughly with the hands and knead the dough quickly to prevent the butter and lard to overheat, because the dough could curdle. Once you get a compact mass, wrap with plastic wrap and keep in the fridge for at least an hour.
- Sprinkle with flour the work table and stretch the dough by helping for a lightly floured rolling pin. Spread the dough over the mold and cut the excess by rolling around.
- With a fork prick the base of the dough and cover with dried beans, so will keep rising during cooking. Bake the dough for 30 minutes at 190 ° C.
- Prepare the filling by mixing the Ricotta cheese with the dairy cream, add eggs, sugar and mint leaves finely chopped. Mix the pasta and add a few drops of anise.
- Fill the dough with the filling and bake for 30 minutes at 150 º C; you will know that the “flaó” is ready when pierced with a toothpick comes out clean. Let stand at room temperature.
- Make the candy crystals distributing the honey candies on top of a non-stick silicone mat for oven, cover them with another mat and bake five minutes at 200 ° C, until they fall apart. With a roll stretch the candies when well softened, uncover the mat and let the honey sheets getting hard.
- Serve “flaó” in portions and prick the honey crystals above; you may eat the “flaó” helping yourselves with the crystals.