Italian cheesecake – Sweet Tooth Experiments

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.

Ingredients:

Pastry

230g plain flour
70g sugar
160g butter
1 egg

Filling

135g dried fig
80ml marsala
750g ricotta
110g sugar
2 tbsn honey
1 egg
100g roasted hazelnuts
1 orange

Method:

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 5^th 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.