Torta della nonna (ricotta and lemon tart)
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Medium - January 2020
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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 dinner party dessert or a great finale to an Easter feast. Once you’ve made the pastry (which is the fiddly part), the rest is a breeze to make.
Alternatively, try this Italian sultana and ricotta torte (which has a slightly milder flavour), or this traditional Easter sweet ricotta tart.
Nutrition: per serving
- Calories
- 494kcals
- Fat
- 29.1g (14.6g saturated)
- Protein
- 9.8g
- Carbohydrates
- 47.8g (32.3g sugars)
- Fibre
- 0.9g
- Salt
- 0.4g
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delicious. tips
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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