Torta della nonna (ricotta and lemon tart)
- September 2018
- Serves 8-10
- Hands-on time 45 min, oven time 1 hour 15 min, plus chilling
Angela Hartnett‘s elegant ricotta and lemon tart (torta della nonna) would make a fine dessert at a dinner party. Once you’ve made the pastry (which is the fiddly part), the rest is a breeze to make.
Or, try this Italian sultana and ricotta torte, which has a slightly milder flavour.
- 29.1g (14.6g saturated)
- 47.8g (32.3g sugars)
Make the pastry a day ahead, wrap it well, then keep in the fridge. The cooled, baked tart – without the pine nuts – will keep in an airtight container in the fridge for up to 2 days. Scatter the pine nuts over and dust with icing sugar to serve.
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