Torta Di Ricotta

This is one of my nonna Angela's all time classic desserts. Almost every family lunch, this tart would be on display at dessert time for everyone to enjoy, and we DID!

Crunchy sweet pastry, filled with a sweet ricotta filling, you really can't go wrong here.

Of course it wouldn't be me if I didn't add my own twist. I decided to add some chocolate chips into the ricotta mix and top with berries. Tt was so YUM, by the end of the night there was only 2 slices left.

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This will make one 9 inch tart.

Now the filling part is only rough measurements, as I only received the ingredients for that part. Typical nonna recipes.

So just taste it as you go, you don't want it to be super sweet jut a nice subtle sweetness.

Base

230g Self Raising Flour

128g Caster Sugar

31g Unsalted Butter melted

53g Milk

1 Egg

Filling

300g Fresh Ricotta

35g Caster Sugar

2 tbs Cinnamon

Note:

• You can also add lemon zest, orange zest or chocolate chips to the filling.

• You can also top it with fresh berries.

Method:

• Pre heat oven to 160c

Base

• Mix flour and sugar together, then add all the wet ingredients in and mix till a dough forms.

• Kneed by hand on a floured bench till the dough is a little less sticky.

• Roll the dough out to fit your pan and press into the pan, fixing any parts that broke or are too thin.

• With any leftover dough, roll it out thin and cut strips. These will be for the top.

Filling

• Mix everything together, tasting till you like it. It shouldn’t be super sweet but still have a nice sugar and cinnamon taste to it.

• Add the ricotta mix to your pan, lightly pressing down into shape, making sure it’s evan.

• Add your strips of dough on top, making a chequered pattern. Slightly wet the strips with water and sprinkle with sugar and cinnamon.

• Bake for 40 minutes. The pastry will be golden brown.

• Once cooled, dusted with icing sugar.