Ricotta and lemon tart (torta di ricotta e limone)

Season 1 834 Last Update: Sep 18, 2019 Created: Sep 18, 2019
Ricotta and lemon tart (torta di ricotta e limone)
  • Serves: 8 People
  • Prepare Time: 30min
  • Cooking Time: 30min
  • Calories: -
  • Difficulty: Medium
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This is a delicious, inter-regional lemon tart recipe, using fresh ricotta cheese, typical of the south, and a little mascarpone, a cream cheese of the north. Try to get sheep’s milk ricotta if you can as it is much tastier.

Ingredients

Directions

  1. Cooling time 2 hours
  2. Preheat the oven to 180°C/gas mark 4.
  3. Roll out the pastry on a lightly floured work surface until it is 2–3 mm thick. Lay over a 25 cm loose-based tart pan, and gently push the pastry into the base and up and over the sides. There will quite a bit of overhang. Cover with a damp cloth while you make the filling.
  4. In a large bowl, mix the ricotta, mascarpone and candied peel with 100 g of the sugar and 5 of the egg yolks.
  5. Put all 6 eggwhites in another large, clean bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.
  6. Using a large metal spoon, fold the whites through the ricotta mixture, then pour into the pastry-lined tart pan.
  7. Fold in the overhanging pastry and brush with the reserved beaten egg yolk. Bake for 30 minutes or until the pastry is risen and golden and the filling retains a slight wobble.
  8. Leave to cool for 2 hours, then scatter with lemon rind. Serve either on its own or with roasted pears

Ricotta and lemon tart (torta di ricotta e limone)



  • Serves: 8 People
  • Prepare Time: 30min
  • Cooking Time: 30min
  • Calories: -
  • Difficulty: Medium

This is a delicious, inter-regional lemon tart recipe, using fresh ricotta cheese, typical of the south, and a little mascarpone, a cream cheese of the north. Try to get sheep’s milk ricotta if you can as it is much tastier.

Ingredients

Directions

  1. Cooling time 2 hours
  2. Preheat the oven to 180°C/gas mark 4.
  3. Roll out the pastry on a lightly floured work surface until it is 2–3 mm thick. Lay over a 25 cm loose-based tart pan, and gently push the pastry into the base and up and over the sides. There will quite a bit of overhang. Cover with a damp cloth while you make the filling.
  4. In a large bowl, mix the ricotta, mascarpone and candied peel with 100 g of the sugar and 5 of the egg yolks.
  5. Put all 6 eggwhites in another large, clean bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.
  6. Using a large metal spoon, fold the whites through the ricotta mixture, then pour into the pastry-lined tart pan.
  7. Fold in the overhanging pastry and brush with the reserved beaten egg yolk. Bake for 30 minutes or until the pastry is risen and golden and the filling retains a slight wobble.
  8. Leave to cool for 2 hours, then scatter with lemon rind. Serve either on its own or with roasted pears

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