Sicilian Ricotta Torta

1 1/2 cups flour
3 T. sugar
pinch of salt
1 stick chilled butter
1 egg yolk

Combine all ingredients in food processor and blend until dough is gathered, but not
overbeaten, about 1 minute. If dough seems dry, add a tablespoon if iced water. Form
dough into a ball, and allow to refrigerate 1 hour. Divide dough into 2 pieces, one about
3/4 of the dough, the other about 1/4 of the dough. Roll out the larger piece into a 12″
diameter. Place into a 10″ fluted tart pan with a removable bottom. Chill while making
2 cups whole milk ricotta
1/2 cup heavy cream
2 eggs
1 egg yolk
1/4 cup sugar
zest of 1 orange
zest of 1 lemon
thin strips of zest for garnish
1 egg beaten with 1 T cream for egg wash

In mixer, beat ricotta, cream, eggs, egg yolk, sugar, orange zest and lemon zest until
smooth, about 2 minutes on medium speed. Pour into prepared tart pan. Roll our
remaining 1/4 of the dough and cut into sixteen 1/2″ wide strips for lattice. Place 8
strips across the tart on a diagonal then place 8 more in opposite direction to form a
“lattice” on top. Brush with egg wast. Bake in preheated 375 degree for 30 minutes.
Remove from oven and chill for 1 hour. Remove the side of the pan and slide onto a
serving plate. Decorate with strips of orange or lemon zest just before serving and
sprinkle with powdered sugar. Cut into 8 wedges.

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