Prepare the shortcrust as described at the link Shortcrust (Pasta Frolla) ↪.

Before starting, briefly wash the raisins. Let dry. Spread some all-purpose flour on them.

Preheat the oven at 360 F

In a bowl, mix the ricotta cheese, the sugar, the egg white, and the salt. Add then the rhum, the vanilla extract and the raisins. Mix well.

In a circular pan, add some flour on the bottom and along the walls. Lay about 2/3 of the previously prepared shortcrust to cover the bottom and the side of the pan.

Spread the ricotta cheese filling on the dough in the pan.

Roll again the remaining pasta frolla, cut the sheet into half-inch strips and lay the strips in a crosshatch pattern over the ricotta filling.

When done, lay a thin ring of dough around the border of the crostata and tamp it down with your fingers.

Cook in the oven for about 45 minutes

For a better visual result, tamp the ring of dough with a fork instead of your fingers

Serve with fresh fruit like grape to obtain a tangy, delicious, contrast of flavors