Ricotta tart

Ricotta tart

Torta di ricotta

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
50g butter
3-4 sheets filo pastry
500g fresh ricotta cheese
120g caster sugar
5 eggs, separated
150g mix of orange and lemon zest, cut into small cubes
1 lemon, finely grated zest
50g bitter chocolate, broken into small pieces

Method

  1. Preheat the oven to 180ºC. Grease the inside of a 25cm 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 100g of the sugar and the egg yolks, followed by the cubes of zest, the grated zest 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 onto 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:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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