27. Italy – Torta di Ricotta E Uvetta (Ricotta and Sultana Tart)

Here is the second part of the Italian night meal – Ricotta and Sultana Tart.

Ricotta and Sultana Tart

Torta di Ricotta e Uvetta (Ricotta and Sultana Tart)

Serves 8

50g sultanas
5 tablespoons Marsala
185g flour
120g unsalted butter
80g caster sugar
2 egg yolks
grated rind of 1 lemon
350g ricotta cheese
25g breadcrumbs

1. Put the sultanas in a small saucepan, pour in the Marsala and cook over a low heat for 10 minutes.

2. Sift the flour into a mound, make a well in the centre, add the butter, 50g of the sugar, one of the egg yolks and half the lemon rind and mix well.

3. Shape the dough into a ball, wrap and leave to stand for1 hour. Preheat oven to 180 degrees celcius, grease and dust a 22.5cm tart tin.

4. Drain the sultanas and squeeze out. Beat the remaining egg yolk with the remaining sugar in a bowl until pale and fluffy, then add the ricotta, breadcrumbs, sultanas and remaining lemon rind.

Sultana and Ricotta Tart

5. Halve the pastry and roll out one piece on a lightly floured surface to 5mm thick round. Line the tin.

Ricotta and Sultana Tart

6. Sprinkle the ricotta mixture on top. Bake for 45 minutes, remove from the oven and cool.

Ricotta and Sultana Tart


I dusted with icing sugar and served the tart with honey greek yoghurt.

I was a bit disappointed with this to be honest – the recipe has sultanas soaked in Marsala wine, so I had visions of juicy, plump, Marsala infused sultanas, but I found the taste didn’t quite come through.  Still it was pretty easy to make, and lighter than a heavy cheesecake. I’d make it again, maybe as a summertime tart and add lots of strawberries as an accompaniment.

Recipe from “The Silver Spoon” which is the Italian cooking bible – over 2000 recipes and more than 1 million copies sold worldwide.  Highly recommended if you’re into Italian food!



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