Pardulas (Sardinian Saffron Ricotta Tarts)

Instructions

1. Drain the whole-milk ricotta in a fine sieve set over a bowl in the refrigerator for at least 1 hour. Crumble the saffron threads into the warm water and let them steep at the same time.
2. Make the dough: mix the all-purpose flour, fine durum semolina and salt, rub in the softened lard, then add the water gradually and knead until smooth, firm and elastic, about 8 minutes. Wrap and rest at room temperature while the ricotta drains, about 30 minutes.
3. Make the filling: press the drained ricotta through the sieve into a bowl. Beat in the granulated sugar, egg, saffron with its soaking water, lemon zest and orange zest, then stir in the fine semolina for the filling and the baking powder until evenly golden and thick.
4. Heat the oven to 350°F (175°C) and line the baking sheets with parchment.
5. Roll the dough very thin, about 1/16 inch (1.5 to 2 mm), and cut twenty 3 1/2-inch (9 cm) rounds, re-rolling scraps once.
6. Place a heaping tablespoon of filling, about 35 g, in the center of each round. Lift the edge of the dough up around the filling and pinch it at 5 or 6 points so the pastry forms a star-shaped cup with the filling showing in the middle. Space them 1 inch (2.5 cm) apart on the sheets.
7. Bake, swapping the sheets halfway, until the filling is puffed and golden with light brown spots and the pastry is pale gold and crisp, 25 to 30 minutes.
8. Cool on the sheets for 10 minutes, then on a rack until room temperature. Dust with the powdered sugar before serving.