Tarta de ricota clásica (Classic Ricotta Pie)

Click on the image, above to submit to Pinterest.

Tarta de ricota clásica (Classic Ricotta Pie)

Tarta de ricota clásica (Classic Ricotta Pie) is a traditional Argentinian recipe for a classic ricotta, cream and lemon zest cheesecake baked in a rich shortcrust shell that's typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Classic Ricotta Pie (Tarta de ricota clásica).

prep time

30 minutes

cook time

60 minutes

Total Time:

90 minutes

Additional Time:

(+cooling)

Serves:

Rating:

Tags : Cheese Recipes Baking Recipes Cake Recipes Argentina Recipes

There is a significant population of Italian origin in Argentian and this is an Argentinian version of Italian Crostata di ricotta. The version presented here is the 'classic' plain one. If you like, you can add a handful of raisins to the ricotta filling. This is one of the classic sweet cakes consumed in Argentina. It is very popular and is mostly served as a dessert after lunch or dinner.

Ingredients:

For the Pastry (Dough):
125g butter or margarine
100g (½ cup) of sugar
1 egg
1 egg yolk
250g (2 cups) 0000 flour (fine cake flour)
2 tsp baking powder
pinch of salt
1 tsp vanilla extract

For the filling:
250g ricotta (or you can use my home-made ricotta cheese recipe to prepare your own)
100ml single cream
100g sugar
2 yolks
1 whole egg
finely-grated zest of 1 lemon

Method:

Begin with the pastry (dough)

Prepare the dough: Combine all the dry ingredients in a mixing bowl. Whisk gently to combine then form a well in the centre and add the egg, egg yolk and the butter. Mix everything with you hands until it comes together as a smooth dough. Knead lightly on a floured work surface, shape into a ball, cover in clingfilm (plastic wrap) and chill in the refrigerator for 2 hours.

After this time, remove from the refrigerator then roll the dough out until its large enough to cover the base and sides of a buttered and floured cake tin or mould. Trim off any excess then prick the base of the dough with the tines of a fork.

Transfer to the centre of an oven pre-heated to 170C and bake for about 10 minutes, or until the pastry is golden. Remove from the oven and set aside to cool as you prepare the filling.

For the filling: Add the ricotta to a bowl and beat until smooth. Add the lemon zest, sugar, egg yolks, cream and beat until combined. Pour into the prepared pastry case, return to the oven and bake for about 50 minutes.

As you remove from the oven sprinkle with powdered sugar. Serve warm.