Torta Di Ricotta
I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!
One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.
Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).
Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.
- 230g plain flour
- 70g sugar
- 160g butter
- 1 egg
- 135g dried fig
- 80ml marsala
- 750g ricotta
- 110g sugar
- 2 tbsn honey
- 1 egg
- 100g roasted hazelnuts
- 1 orange
- Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
- Place the dough on the bench and knead until the dough is smooth and combined.
- Place in plastic wrap and put in the fridge for 1 hour.
- Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
- In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
- Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
- In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
- Whisk until smooth and combined.
- For the tart shell cut off approx. a 5th of the pastry and leave aside for the top of the tart.
- With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
- Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
- Trim the pastry if it overlaps and add to the smaller quantity.
- Bake the tart shell for 10 minutes.
- Spoon the ricotta mix into the tart and smooth down with a spoon.
- With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
- Brush the lattice pastry with the remaining egg white.
- Bake for 30 minutes, until the pastry is golden.
- Once cooled dust with icing sugar and serve warm.
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