Torta di ricotta

Ricotta tart

Preparation info

  • Makes


    26 cm cake
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Ricotta is a soft, delicate cream cheese used in savoury and sweet dishes. To this are added the colourful jewels of candied citrus peel, which is sold in large, wonderful chunks of orange, lemon, lime and grapefruit. It is quite different from the more commonly found mixed, syrupy, candied fruits.



Make the pastry and let it rest for 30-60 minutes before rolling out. Make the pastry cream and set it aside. Preheat the oven to 180°C (350°F/Gas 4).

Roll out the pastry following the instructions into a 26 cm (10½ in) or even a 28 cm (11 in) springform tin with 6 cm (2½ in) h