Name: Crostata di ricotta
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 120 gm caster sugar; 3 egg yolks; 650 gm firm ricotta, drained well; 25 gm fine fresh breadcrumbs; 2 tbsp pouring cream; Finely grated rind of 1 lemon; To serve: good-quality chocolate gelato; Marsala-soaked fruit; 6 dried figs, halved horizontally; 80 gm sultanas (½ cup); Thinly peeled rind of 1 lemon; 350 ml Marsala; Lemon pastry; 250 gm plain flour; 125 gm butter, coarsely chopped; 2 egg yolks; Finely grated rind of 1 lemon

Crostata di ricotta

It should be law to serve all ricotta tarts with Marsala-soaked figs.

Serves 8

Prep

30M

Cook

Total

1H 30M

Crostata di ricotta is the Roman take on cheesecake. Traditionally, it is decorated with a lattice pastry top; if you’d like to follow tradition, simply double the pastry ingredients and lay 5mm-wide strips of pastry over the ricotta filling in a lattice pattern. Chocolate gelato is optional, but when combined with the flavours of ricotta, fig and Marsala, it’s a welcome addition. You’ll need to begin this recipe a day ahead.

Ingredients

120 gm caster sugar

3 egg yolks

650 gm firm ricotta, drained well

25 gm fine fresh breadcrumbs

2 tbsp pouring cream

Finely grated rind of 1 lemon

To serve: good-quality chocolate gelato

Marsala-soaked fruit

6 dried figs, halved horizontally

80 gm sultanas (½ cup)

Thinly peeled rind of 1 lemon

350 ml Marsala

Lemon pastry

250 gm plain flour

125 gm butter, coarsely chopped

2 egg yolks

Finely grated rind of 1 lemon

Method

1.For Marsala-soaked fruit, soak figs, sultanas and lemon rind in a non-reactive container with Marsala (overnight). Strain Marsala through a fine sieve (reserve fruit) into a saucepan, add soaked lemon rind and cook over medium heat until reduced by half (10-20 minutes). Add reserved fruit and set aside.

2.For lemon pastry, process flour and butter with a pinch of salt in a food processor until fine crumbs form, add yolks, lemon rind and 1 tsp water and pulse to combine. Turn onto a work surface and gently knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).

3.Roll dough to a 31cm-diameter round, line a 23cm-diameter, 4cm-deep tart tin, trim edges, then refrigerate to rest (30 minutes).

4.Preheat oven to 180C. Blind bake pastry until light golden (15-20 minutes), then remove paper and weights and bake until golden (5-10 minutes).

5.Meanwhile, whisk sugar and yolks in an electric mixer, add ricotta and whisk to combine, then stir through breadcrumbs, cream, lemon rind and 60ml Marsala from Marsala-soaked fruit. Spoon into pastry case and bake until set and golden (40-50 minutes). Cool to room temperature, top with Marsala-soaked fruit and serve with chocolate gelato.