Ricotta Tart: Torta di Ricotta Recipe

Ricotta Tart: Torta di Ricotta Recipe

• Skill Level: Intermediate
• Serves: 6-8 portions
• Nutritional Info (per 1/8 serving): Calories: 541, Total Fat: 26g, Saturated Fat: 16g, Carbohydrates: 58g, Dietary Fiber: 1g, Sugar: 26g, Protein: 18g, Cholesterol: 195mg, Sodium: 474mg
• Total Time: 1 hr 30 min
• Preparation: 45 min
• Baking: 45 min

Ingredients

For the Pasta Frolla (Italian Shortcrust)

• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 1 large egg
• 4 tablespoons milk or water
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour

For the Ricotta Filling

• 1 1/2 pounds ricotta cheese
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 whole egg (for wash)
• Salt
• Water

Instructions

1. Prepare the Pasta Frolla:
   • In a large bowl, combine sugar, butter, egg, milk (or water), baking powder, and salt until well blended.
   • Add the flour and mix gently, taking care not to overwork the dough; it should stay cool and not become sticky.
   • Form into a disc, wrap in plastic, and refrigerate for at least 3060 minutes until firm.
2. Prepare the Ricotta Mixture:
   • Place the ricotta in a large bowl and stir in the sugar until combined.
   • Add the eggs one at a time, mixing after each addition, then stir in the vanilla. Do not over-mix.
3. Preheat the Oven:
   • Preheat oven to 350F (175C).
4. Roll and Fill the Crust:
   • Divide the chilled pasta frolla in half, keeping one half refrigerated while you work with the other.
   • On a floured surface, roll one half into a 14-inch circle and press it into a 9-inch cake pan, letting the edges hang over.
   • Roll the reserved half into a 10-inch round and set aside.
   • Pour the ricotta filling into the dough-lined pan and smooth the top.
   • Cover the filling with the 10-inch round. Trim excess dough, leaving a 1/23/4-inch border.
   • Fold the overhang inward so it sits neatly inside the pan, forming a tidy edge.
5. Egg Wash:
   • Beat the remaining egg with a pinch of salt and a splash of water; brush lightly over the tart top.
6. Bake:
   • Bake on the lower rack for about 45 minutes, until the filling is set and the crust is golden brown.
   • Remove from the oven and let cool in the pan.
   • Serve slightly warm or at room temperature.

Recipe inspired by traditional recipes from North End Market Tours, Maria's Pastry Shop, Waterbury, CT.