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