There Roman ricotta tart is a typical dessert of Lazio gastronomy, with a base of shortcrust pastry and a rich filling of ricotta, raisins and pine nuts: a recipe substantial. Those who love chocolate can introduce a delicious variant by eliminating raisins and transforming it into a ricotta and chocolate chip tart.
- 300 g of flour 00
- 150 g of cold butter
- 120 g of powdered sugar
- 3 egg yolks
- 1 pinch of salt
- 800 g of sheep ricotta
- 200 g of granulated sugar
- the grated zest of 1 lemon and 1/2 orange
for the shortcrust pastry
for the stuffing
- 4 yolks
- 1 tablespoon of cornstarch
- 40 g of pine nuts
- 100 g of raisins
- cinnamon powder
- 1 egg for brushing
- powdered sugar
We offer you the recipe for a delicious traditional dessert, the Roman ricotta tart, characterized by a rich filling with sheep ricotta, raisins, Pine nuts and the scent of rum, cinnamon And citrus peel.
The recipe is not complex just pay attention to rest of the pastry, also particularly rich and reworked compared to the classic shortcrust pastry. Before being tasted, this ricotta tart it should be left to rest for a long time, if it were possible a whole night: the flavors will be perfectly blended and the dough soft.
Another version of the ricotta tart, in this Tuscan case, is the Garfagnina ricotta tart which includes fresh cream in the filling. The Perugina ricotta cake, on the other hand, is very simple and does not require the use of butter or oil.
There sheep ricotta it is a precious ingredient in cooking and pastry and is often found in regional cuisine of central and southern Italy, in the making of cakes and in the fillings of pies. Two extraordinary examples are the Sicilian Cassata and the Neapolitan Pastiera. However, its use is also frequent for the realization of spoon desserts like the Ricotta and coffee mousse or the Tiramusù with ricotta lighter than the one with mascarpone.
OTHER TASTY RECIPES: Ricotta and chocolate tart, Ricotta and apple tart, Ricotta cake, Donut with ricotta and plum jam
How to prepare: Roman ricotta tart
- Preparation time
- 40 min
- Cooking time
- Resting place
- in the fridge
- Rest time
4h and 30 min
How to prepare: Roman ricotta tart
Start preparing the Roman ricotta tart from the shortcrust pastry: in a bowl, briefly work the cold butter into cubes with the icing sugar using the leaf whisk of the planetary mixer.
Add egg, a pinch of salt and work on low speed. Stir in the flour and baking powder. Knead just enough to obtain a homogeneous dough free from butter streaks. Wrap it in parchment paper and place it in the refrigerator for 30 minutes. Obviously you can do the same operations by kneading by hand.
Dedicate yourself to the filling. Soak the raisins in a small bowl with the rum. Meanwhile, combine the ricotta with the egg yolks, cinnamon, grated citrus peel, sugar, sifted corn starch in a bowl and work with an electric mixer. When you have obtained a smooth and homogeneous mixture, add well-squeezed raisins and pine nuts. Mix with a spatula.
Roll out a generous half of the shortcrust pastry (leaving the rest in the refrigerator wrapped in cling film) with a rolling pin into a sheet of about 5 mm thick. Use it to line the bottom and edges of a well-buttered and floured 22 cm diameter springform pan. Trim the dough along the edges and prick the bottom with the prongs of a fork. Fill the pastry shell with the ricotta cream and level.
Roll out the remaining shortcrust pastry, bringing it to the same thickness and with a notched pastry wheel cut into strips that you will use to compose a grill on the cake. Brush the pastry with beaten egg and bake in a preheated oven at 170 degrees for about 55-60 minutes. Remove from the oven and allow to cool completely before removing from the mold. Let the Roman ricotta tart rest in the refrigerator for at least 4 hours (ideally it would be all night). When ready to serve, bring it back to room temperature and sprinkle with a little icing sugar.