Ricotta Cheese Tart (torta De Ricota)

This Ricotta Cheese Tart, known as Torta de Ricota in Montevideo, is a delightful dessert that combines the creamy richness of ricotta cheese with a flaky pastry crust. It's a popular treat in Uruguayan cuisine and is perfect for special occasions or as a sweet ending to a meal.

Ricotta Cheese Tart (torta De Ricota)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups ricotta cheese
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (optional)
  • Powdered sugar, for dusting

Instructions

  1. In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and vanilla extract. Pulse until the dough comes together.
  3. Press the dough into a greased tart pan, covering the bottom and sides. Chill in the refrigerator for 30 minutes.
  4. Preheat the oven to 350°F (175°C).
  5. In a mixing bowl, combine the ricotta cheese, sugar, eggs, lemon zest, and vanilla extract. Stir in the raisins if using.
  6. Pour the ricotta mixture into the chilled tart crust.
  7. Bake for 40 minutes, or until the filling is set and the crust is golden brown.
  8. Allow the tart to cool, then dust with powdered sugar before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
8g
Fat
15g

Supplies

Tart pan Mixing bowl Food processor

Tools

Oven Mixing spoon Baking sheet

Serving suggestions

Serve the Ricotta Cheese Tart with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a citrusy twist, add a splash of fresh lemon juice to the ricotta filling.

Cost

$12