Ricotta tart

Ricotta tart

Torta di ricotta

By
From
Simple Cooking
Serves
6-8
Photographer
Alastair Hendy

Italians love ricotta – a by-product of the cheese-making process – and use it to produce both savoury and sweet dishes. The most important thing to remember about ricotta is that it must always be very fresh: if there is even the tiniest hint of sourness, the ricotta is off.

Ingredients

Quantity Ingredient
50g butter
3-4 sheets filo pastry, frozen

Filling

Quantity Ingredient
500g fresh ricotta cheese
120g caster sugar
5 eggs, separated
150g mixed orange and lemon rind, cut into small cubes
1 lemon, finely zested
50g bitter chocolate, broken into small pieces

Method

  1. Preheat the oven to 180ºC. Grease the inside of a 25 cm flan tin with a little of the butter, melting the remainder in a pan over a low heat.
  2. Line the tin with the filo pastry, brushing each sheet with some of the melted butter.
  3. Put the ricotta in a bowl, and loosen the texture with a fork. Mix in 100 g of the sugar and the egg yolks, followed by the cubes of rind, the grated rind and the chocolate. Mix well together.
  4. In another bowl, beat the egg whites until stiff, then add the remaining sugar. Fold this carefully into the ricotta mixture using a large metal spoon, taking care not to lose the airiness of the whipped whites.
  5. Spread this filling on to the filo pastry on the base of the tin. Brush melted butter over the remaining sheet or sheets of filo. With scissors, cut ribbons of buttered filo pastry and spread these decoratively on the tart.
  6. Bake in the preheated oven for 30 minutes and leave to cool before serving.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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