Torta di Ricotta e Limone
Indulge in the quintessential flavors of Italian cuisine with our Torta di Ricotta e Limone, a delightful dessert that combines the creaminess of ricotta cheese with the refreshing zest of lemons. This classic Italian tart is not only visually appealing but also a feast for your taste buds. It’s perfect as an elegant finish to any meal or as a special treat on its own.
“Torta di Ricotta e Limone: A slice of Italy in every bite, where creamy and tangy dance together in harmony.”
Highlights
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
- Calories: 320kcal
Ingredients
For the Pastry Shell:
- 1½ cups all-purpose flour (190g)
- ¼ cup granulated sugar (50g)
- 1 stick unsalted butter, cold and cubed (113g)
- 2 large egg yolks
- 2 tablespoons ice water
For the Filling:
- 2 cups ricotta cheese, drained (500g)
- ¾ cup granulated sugar (150g)
- Zest of 2 lemons
- Juice of 1 lemon (about 3 tablespoons)
- 3 large eggs
- Powdred sugar for dusting
Instructions
Prepare the Pastry Shell: In a food processor, combine flour and sugar. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolks and ice water; process until dough comes together.
Shape and Chill Dough: Transfer dough to a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Preheat oven to 375°F (190°C).
Roll Out and Bake Shell: Roll out dough between two sheets of parchment paper. Fit into a 9-inch tart pan with removable bottom, trimming excess dough. Prick base with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake until golden, about 10 more minutes.
Prepare the Filling: In a mixing bowl, beat ricotta cheese until smooth. Add sugar, lemon zest, and juice; mix well. Beat in eggs one at a time, ensuring smooth consistency.
Assemble and Bake Tart: Pour filling into baked pastry shell. Return to oven and bake for 30-35 minutes or until set and lightly golden on top.
Cool and Serve: Allow tart to cool completely before removing from pan. Dust with powdered sugar just before serving.
Nutrition
Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:
- Serving: 1 slice
- Calories: 320kcal
- Carbohydrates: 35g
- Protein: 9g
- Fat: 17g
- Cholesterol: 105mg
- Sodium: 100mg
- Fiber: 2g
- Sugar: 18g
Serve this exquisite Torta di Ricotta e Limone chilled for a refreshing dessert experience. Pair it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
