Ricotta Tart

Name: Ricotta Tart (Forta di Ricotta)
Yield: Serves 10
Cuisine: Italian
Ingredients: 1 recipe Pastry; 45 g (1½ oz) each of candied orange peel, candied lemon peel and angelica; 45 g (1½ oz) each of candied orange peel, candied lemon peel and angelica; 45 g (1½ oz) each of candied orange peel, candied lemon peel and angelica; 45 g (1½ oz) bitter dessert chocolate; 2 egg yolks; 150 g (5½ oz) caster sugar; rind of ½ lemon, very finely chopped; 500 g (1 lb 2 oz) very fresh ricotta cheese

Forta di Ricotta

Preparation info

Serves
10

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This tart is another cheese-based dessert which my mother used to make from time to time as a special treat, usually on a Sunday. Ricotta is used all over Italy to make sweets. However, the method and ingredients, primarily the use of citrus peel, suggest that this recipe comes from the south.’

Ingredients

1 recipe Pastry

Europe
Italy
Dessert
Mediterranean
Pie
Vegetarian

Method

Make the pastry as described, then cover and put aside in a cool place for at least an hour.

The candied peel, angelica and chocolate should all be chopped into very small pieces, about 5mm (¼ in) square. Beat the egg yolks with the sugar until creamy, then add the chopped lemon zest. Beat the ricotta with a fork until light, then add it to the egg mix