Ricotta Torte
Indulge in the creamy, tangy perfection of this classic Ricotta Torte, a delightful Italian-inspired dessert that effortlessly blends rustic charm with elegant flavors. Featuring a buttery, tender crust made from scratch and a luscious ricotta filling sweetened with powdered sugar, scented with vanilla, and brightened by a hint of lemon zest, this torte is an irresistible treat for any occasion. The smooth and creamy texture of the ricotta filling pairs beautifully with the golden, flaky crust, creating a perfect balance of lightness and richness. Ideal for dinner parties or a cozy weekend indulgence, this torte is best served chilled, with a dusting of powdered sugar or a handful of fresh berries for a stunning presentation. Easy to prepare with just 30 minutes of hands-on time, this elegant dessert is sure to become a favorite centerpiece on your dessert table.
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Recipe Information
Ingredients
- 240 g All-purpose flour
- 115 g Unsalted butter, cold and cubed
- 50 g Granulated sugar
- 1 pinch Salt
- 2 large Egg yolks
- 2 tbsp Cold water
- 500 g Ricotta cheese, drained
- 100 g Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 2 large Eggs
- 1 tbsp All-purpose flour (for dusting the crust)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch springform pan.
In a mixing bowl, combine all-purpose flour, granulated sugar, and a pinch of salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Add the egg yolks and cold water to the flour mixture. Mix until the dough begins to come together but do not overwork it.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes to chill.
Meanwhile, prepare the ricotta filling. In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, lemon zest, and eggs. Mix until smooth and creamy.
Remove the dough from the refrigerator and roll it out on a floured surface to fit the base and sides of the springform pan. Press it gently into the pan, trimming any excess dough.
Sprinkle the 1 tablespoon of flour over the crust to prevent it from becoming soggy.
Pour the ricotta mixture into the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
Remove the torte from the oven and allow it to cool in the pan for 15 minutes before removing the sides of the springform pan.
Cool completely, then refrigerate for at least 2 hours before serving to allow the flavors to meld. Serve chilled, optionally garnished with powdered sugar or fresh berries.
Nutrition Facts
Calories |
3504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 153.6 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1192 mg | 92% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
