Grandma’s Ricotta Tart (ancient Amalfi recipe).
Simple, creamy, delicious.
Grandma’s Ricotta Tart is a dessert of exaggerated goodness, easy to prepare, very fragrant, and delicious with its crumbly pastry that melts in your mouth and the creamy filling of a delicate ricotta cream.
This recipe is very old, my mom inherited it from her Amalfi grandmother and has been making it since she was a girl. I love it, and every time it’s made and enjoyed, it’s a joy. Try it too; you’ll see it will win you over at the first taste 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Pie Crust Ingredients:
- 3 cups all-purpose flour
- 1/2 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 egg yolk
- 1.5 tsp baking powder
- grated zest of one lemon (untreated)
- 1 pinch salt
- 2 1/2 cups ricotta
- 2 eggs
- 3/4 cup sugar
- 2 tbsps rum (Or grated zest of 1 untreated lemon)
Tools
- 1 Pastry board
- 1 Rolling pin
- 1 Bowl
- 1 Spatula
- 1 Tart pan
- 1 Oven
Steps
Let’s prepare the pie crust.
Mix the sugar with sifted flour and baking powder.
Place on a pastry board, make a well in the center where you’ll put the butter cut into pieces, knead gently with your fingertips to form a crumbly dough.
Add the eggs, grated lemon zest, and a pinch of salt, knead again with fingertips and then quickly with hands until smooth and homogeneous.
Form a ball and wrap it in a clean cloth or plastic wrap, refrigerate for at least 30 minutes.
In the meantime, let’s prepare the filling.
Beat the eggs.
Sift the ricotta, add the eggs, sugar, and rum, stir with a spoon, cover with plastic wrap, and refrigerate.
Grease a 9.5-inch tart pan.
Preheat the oven to 356°F.
Take the dough from the fridge and knead it slightly (set aside a good piece for final strips), roll it out on a lightly floured surface with a rolling pin into a round sheet, cover the bottom and sides of the pan, trim excess dough from the edges and prick the bottom with a fork.
Fill with the ricotta filling, spreading it evenly with a spatula.
Knead the scraps together with the reserved dough and roll it out with the rolling pin, cut into strips with a pastry wheel.
Decorate the tart with the dough strips.
Bake at 356°F for about 35 – 40 minutes, until golden.
Remove from the oven and let cool before serving.
Prepare the dough.
Place flour, baking powder, and sugar in the bowl 3 seconds/speed 3.
Add butter in pieces 20 secspeed 5.
Add eggs, grated lemon zest, and a pinch of salt 20 seconds/speed 5.
Compact the dough on a lightly floured pastry board and form a ball, wrap it in a clean cloth or plastic wrap, and refrigerate for 30 minutes.
In the meantime, let’s prepare the filling.
Place the eggs in the clean bowl 20 secspeed 3.
Add ricotta, sugar, and rum 30 secspeed 1, cover with plastic wrap, and refrigerate.
Grease a 9.5-inch tart pan.
Preheat the oven to 356°F.
Take the dough from the fridge and knead it slightly (set aside a good piece for final strips), roll it out on a lightly floured surface with a rolling pin into a round sheet, cover the bottom and sides of the pan, trim excess dough from the edges and prick the bottom with a fork.
Fill with the ricotta filling, spreading it evenly with a spatula.
Knead the scraps together with the reserved dough and roll it out with the rolling pin, cut into strips with a pastry wheel.
Decorate the tart with the dough strips.
Bake at 356°F for about 35 – 40 minutes, until golden.
Remove from the oven and let cool before serving.
Grandma’s ricotta tart is ready to be served…ENJOY!!
Also try the ricotta and chocolate tart, find the recipe CLICKING HERE.
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