Soft Cassata Tart: The Easy Recipe for All Your Occasions with the Smart Mold
If you have already tried my basic recipe for the soft tart, you know well how this dessert stands out from the classic pie crust. Thanks to the use of the smart mold (the one with the scalloped base), you’ll get a soft base similar to sponge cake, perfect for creative filling and perfect for all your special occasions.
A reinterpretation of the Sicilian Cassata in a quick version
Today I propose a version inspired by the queen of Sicilian pastry: the soft cassata-flavored tart. Although it is a simplified variant compared to the traditional recipe, it perfectly recalls the flavors with a rich filling of fresh sheep’s ricotta (or cow’s, according to taste), dark chocolate chips, raisins, and fine candied fruits.
The perfect dessert for Christmas 2025 and New Year’s Eve
This sweet cake is the ideal solution for those looking for a scenic dessert but quick to prepare for the holidays. Its versatility makes it suitable both as a dessert after New Year’s Eve dinner and as a delicious gift.
Preparing it is very simple: the soft base welcomes the ricotta cream in a few minutes, ensuring a result that “goes like hotcakes” at the first taste. With this smart tart, you will bring the scents of Sicily to the table with minimal effort and maximum success!
If at Christmas, and not only, you love to surprise your guests, try these super scenic sweet ideas:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 28 cm Ø mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Christmas
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup plain yogurt
- 3 eggs (room temp.)
- 3 1/2 tbsp peanut oil
- 1/2 packet baking powder
- 1 pinch baking soda
- 1 pinch salt
- 1/3 cup water
- 1/4 cup maraschino (or white vermouth)
- 1 tbsp sugar
- 14 oz sheep ricotta
- 2/3 cup powdered sugar
- 3 tbsp chocolate chips
- 1/4 cup raisins
- 1/4 cup candied fruit
- as needed Candied cherries (mixed)
- as needed chocolate sprinkles (or chocolate flakes)
Tools
- 1 Smart mold
- 1 Bowl
- 1 Teaspoon
- 1 Brush
- 1 Sieve
- 1 Tea towel
- 1 Strainer
- 1 Mixing bowl
- 1 Spatula
Preparation
Prepare the soft tart as per recipe. Once baked, let it cool completely at room temperature before turning it over and removing it from the mold. I recommend preparing the base the day before so that it rests a bit and is not too soft.
Once cooled, prepare an alcoholic soak*: mix maraschino with water and sugar in a bowl. Mix and brush the inside of the tart, the top edge, and the outside of the edge with a kitchen brush.
In the meantime, prepare your ricotta cream. The night before, drain the ricotta in a sieve to let all the whey escape. Cover with a tea towel and put it in the fridge.
The next day, take the ricotta, pass it through a sieve in a strainer, and mix it very well in a mixing bowl with powdered sugar.
Add the dark chocolate chips, the previously soaked and well-drained raisins, and the candied fruits.
Transfer the ricotta cream into the cavity of the cake and level it with a spatula.
Garnish with candied cherries and chocolate sprinkles or chocolate flakes!
And voilà… the soft cassata tart is ready to enjoy!
Bon Appétit from La Cucina di Fefè!
Storage
👉 The soft cassata tart can be stored in the fridge covered for 2-3 days at most. I do not recommend freezing it.
Tips, notes, variations, and suggestions
🟣*Instead of the alcoholic soak, you can use a non-alcoholic soak based on milk or orange juice: 1/3 cup of milk (or orange juice), 2 tbsp of water, 1 tsp of vanilla extract or sugar.
🟣To garnish the tart, you can replace the chocolate sprinkles with dark chocolate flakes cut with a knife or sliced almonds.
