Italian Ricotta Tart


by: Chef Mimi

A moist, not-too-sweet pie with sweet raisins and nuts... hmmmmm


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serves: 4

1 pound ricotta cheese, whole-milk only

1/3 cup raisins

2 tablespoons brandy

1 Grated zest of lemon

1 Grated zest of orange

1 teaspoon vanilla extract

3 eggs, separated

1/2 cup sugar

1 pinch salt

1/3 cup pine nuts or pistachios

Softened butter for the pan

Nutrition Facts
Italian Ricotta Tart

Servings Per Recipe: 4

Amount per Serving

Calories: 485

  • Total Fat: 25.6 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0 g
  • Cholesterol: 180.6 mg
  • Sodium: 183.3 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 34.3 g
  • Protein: 18.9 g

how is this calculated?

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1.  Drain the ricotta overnight in a cheesecloth-lined sieve.

2.  Soak the raisins in the rum. Preheat the oven to 375 degrees.

3.  Add the zest of the orange and lemon to a small bowl, and add the vanilla to the same bowl.

4.  Beat the egg yolks with the sugar and salt until pale yellow.

5.  Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and raisins and rum, blending well.

6.  Beat the egg whites until they form stiff peaks. Fold them into the cake batter.

7.  Brush a 6″ springform pan with softened butter. Pour the cake batter into the prepared pan, and bake 30 to 35 minutes.

8.  Use a tester in the middle to make sure the torta is ready to come out of the oven.

9.  Cool for about half an hour, then turn onto a serving plate. It’s good warm or at room temperature.

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Amanda L


looks incredible