The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Ricotta tart


400 g shortcut pastry
600 g fresh ricotta cheese
300 g sugar
3 egg-yolks
1 whole egg
grated peel of an orange
grated peel a lemon
50 g sultanas
40 g pine-nuts
30 g candied citron peel and candid orange
1 pinch of cinnamon

Mix the ricotta and sugar, the grated peel, cinnamon, sultans, pine-nuts and minced candied peel in a bowl. Cover it with the dough of a tart mould and pour the mixture inside.
With the leftover dough cut out some strips and place them over the ricotta. Brush with the white of the egg and cook in a hot oven at 190°C for about 45 minutes.