Lina's Ricotta TartClick to Play

Lina's Ricotta Tart

Torta di Ricotta alla Lina

Mary Ann Esposito

SERVES 8

This light tart hits the spot any time of year. Vary the flavor by using lemon, lime, or orange zest. All the citrus flavors are melt-in-your-mouth wonderful when combined with shaved chocolate!

Ingredients

32 ounces ricotta cheese, well drained
1/4 to 1/2 cup sugar
1 tablespoon freshly grated lime, lemon, or orange zest
3 large eggs
1 teaspoon ground cinnamon
3/4 to 1 cup shaved semi-sweet chocolate
1 egg for egg wash

1/2 recipe Pasta Frolla

Directions

Preheat the oven to 375F. Lightly grease a 9 or 10-inch tart pan with a removable bottom.

In a large bowl, mix the sugar into the cheese. Add the zest and cinnamon. Add the eggs one at a time, incorporating well after each addition. Gently fold in the shaved chocolate.

Fit the rolled pastry into the tart pan; trim any excess dough and save for the top. Spread the filling in the pan, smoothing to ensure that there are no air bubbles. Reroll the scraps of dough and cut lattice strips for the top of the tart. Arrange the strips in a woven design and brush the strips with egg yolk, egg white, or milk.

Bake for 50 to 55 minutes or until the lattice pastry is lightly browned on top.

For the Pastry

PASTA FROLLA - PASTRY DOUGH

MAKES TWO 10-INCH PASTRY CRUSTS

Ingredients

2 cups unbleached all-purpose flour
1 cup fine semolina or pastry flour
1 1/2 teaspoons salt
2 tablespoons sugar
8 tablespoons (1 stick) butter at room temperature, cut into small pieces
1 large egg, beaten
5 to 6 tablespoons water

Directions

In a bowl or food processor, combine the flours, salt, and sugar; mix or process well to blend. Cut the butter into small pieces and work into the dough with a pastry blender or pulse in the food processor until the mixture is the texture of coarse cornmeal. Add the beaten egg and just enough water to make a pliable dough. Do not overmix.

Form the dough into a ball. Wrap in plastic wrap and refrigerate several hours or overnight before continuing with the recipe.

When ready to roll, divide the dough in half and work with one piece at a time. Roll each piece into a 13 to 14-inch circle on a floured and cold marble slab.

item recipe is featured in Episode 1617 of Season 16.

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Comments

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  1. anita's avatar

    anita

    | Permalink
    I am on vacation and forgot my recipe for ricotta pie wich I make every Easter.Because I am am a long time fan I knew just where to look for the recipe. ThANKS

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