The recipe for the Roman Ricotta Tart is a dessert that smells of home and simple tradition, genuine as it used to be!
It is a typical preparation of Lazio, particularly the capital Rome, and is cooked with simple ingredients: eggs, cow or sheep ricotta, sugar, and lemon zest.
It is passed down over time, and each family has its own original recipe, but the result is always the same: a cake with a soft heart perfect for breakfast, snack, or even to splendidly close a festive lunch!
This typical dessert from Lazio will fill the house with an intense and enveloping aroma, and if you want, you can enrich it with chocolate chips or raisins!
The origins of the typical Roman Ricotta Tart date back to the Jewish-Roman cuisine where ricotta was a very common ingredient for preparing desserts with a delicate and genuine taste!
If you are looking for an easy recipe to cook the Roman Ricotta Tart, follow the article for this cake with few ingredients and all the flavor of Lazio’s gastronomic tradition.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the RICOTTA RECIPES theme, I leave you other recipes just below reminding you that at the top where you see the blog menu, you will find a magnifying glass 🔎 that will allow you to find all the preparations that have that title or ingredient, and I hope you will find recipes to your liking!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: All seasons
Ingredients
INGREDIENTS FOR THE PASTRY
- 2 1/2 cups flour
- 5 1/4 oz butter
- 1/2 cup sugar
- 1 pinch salt
- 2 egg yolks
- 1 egg
- 1/2 lemon (zest, grated)
- 1 lb 2 1/2 oz ricotta (cow or sheep)
- 3 egg yolks
- 1/2 lemon (zest, grated)
- 1/2 orange (zest, grated)
- 3/4 cup sugar
- 2 1/2 oz candied fruits
- 1 3/4 oz chocolate
- 1 egg yolk
Tools
mold 9/10 in
- Molds
- Bowls
- Spoons
- Brushes
TO PREPARE THE ROMAN RICOTTA TART RECIPE, a simple and genuine sweet as it used to be
I start by working the flour with the butter, with 1/2 cup of sugar taken from the total and a pinch of salt and knead until I get a crumbly dough.
At this point, I add 1 egg, 2 yolks, and the grated zest of an organic or untreated lemon.
I knead well until I form a homogeneous dough that I roll out a little with the rolling pin, wrap in cling film, and let it rest in the refrigerator for about 60 minutes.
Rolling out the dough and not making it into a block speeds up the cooling of the pastry and also makes it easier to roll out to line our mold, but if you prefer, make a block and bonalè!
While the pastry rests and stabilizes, I prepare the ricotta cream by mixing …the ricotta with 3 yolks, the zest of 1/2 lemon and 1/2 orange, always organic or untreated fruits, and 3/4 cup of sugar.
I then also add candied fruits and finely chopped chocolate.
We are ready to make the tart by rolling out the pastry to about 1/8 inch thick and then lining the 9/10-inch diameter mold.
Roll out the pastry to 1/8 inch thick and with it fully line a tart mold (ø 10 in). I knead the scraps of pastry, roll them out again, and then prepare the strips with a fluted wheel.
Then, after placing the pastry shell lining the mold and also the edges, I pour the ricotta cream and level the layer well.
Now I arrange the pastry strips creating a grid that contains the delicious cream of ricotta, candied fruits, and chocolate.
I beat the yolk with a little milk and brush this liquid over the strips and the edges of the Roman Ricotta Tart before baking at 356°F in static mode for about 35 minutes, but as always, check the times based on the characteristics of your oven.
At the end of baking, I turn off the oven and let it cool before enjoying this homemade regional sweet and Roman tradition perhaps with a little sip of Tanit, that wonderful liqueur wine from Pantelleria!
Enjoy your meal and happy cooking! Annalisa
I remind you that at the top where you see the blog menu, there is a magnifying glass 🔎 that will allow you to enter an ingredient or the title of a recipe to find all the preparations that have that title or ingredient, and I hope you will find recipes to your liking!
