Torta Ricotta

Preparation info

  • Yield:


    tarts, 11 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ricotta is a curd cheese traditionally prepared from the residual whey left after making other cheeses. It is quite easy to make your own ricotta, using the recipe. If you follow the recipe carefully, it will be well worth your time, as ricotta cheese purchased in the store often has a grainy feel in the mouth and can be lacking in flavor. Making the pastry cream called for in this recipe will set you back only slightly, and it gives the filling a lighter and more pleasant taste. But if you do not have any on hand and don’t have time or want to make it, leave it out, increase the ricotta by 1 pound (455 g), double the amount of sugar, and use whole eggs rather than egg yolks.

The cornmeal-based short dough provides a wonderful, crisp crust. However, if this dessert is not to be eaten the same day it is made, it is better to use plain short dough. The cornmeal absorbs moisture more quickly and the crust becomes soft after one day.