Ricotta tart


by: Jenn

When cherries are in season, we make this tart in the same way but substitute 1 1/2 cups of fresh cherries, pitted and halved, fer the citron -— you don't need any garnish


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serves: 6-8

1/2 recipe quantity Sweet pastry

1 1/3 cups fresh ricotta cheese

2 eggs

2 extra egg yolks

5 teaspoons honey

1 teaspoon ground cinnamon

4 1/4 teaspoons Marsala

8 teaspoons caster sugar

1 cup citron (or lemon confit, plus more for garnish) (optional)

For the meringue:

1/3 cup egg whites (from about 2 large eggs)

8 teaspoons caster sugar

Nutrition Facts
Ricotta tart

Servings Per Recipe: 6

Amount per Serving

Calories: 493

  • Total Fat: 23.9 g
  •     Saturated Fat: 9.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.1 mg
  • Sodium: 374.1 mg
  • Total Carbs: 56.6 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 26.2 g
  • Protein: 13.4 g

how is this calculated?

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1.  Preheat the even to 340°F.

2.  Roll out the pastry and use it to line a 10—inch square tart tin. Line the pastry shell with ovenproof plastic wrap, fill with rice er dried peas er beans and bake blind fer 5 minutes. Take out the weights, remove the plastic wrap and cook for 5 more minutes, until lightly colored around the edges. Turn down the even to 300°F.

3.  Put the ricotta, eggs and extra yolks, honey, cinnamon, Marsala and sugar into a howl and whisk everything together, then chop the citron or lemon confit and mix that in.

4.  Make the meringue by whisking the egg whites until you can make a trace with the whisk. Add the sugar very slowly until the mixture is firm and forming stiff peaks.

5.  Take one-third of the merinque and fold it into the ricotta mixture, than fold in the rest very lightly.

6.  Spread the mixture over the pastry base and cook for 15 to 20 minutes until golden. Allow to cool to room temperature to serve, and garnish with more thinly sliced citron or lemon oonfit if you like.

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