Crostata Dolce di Ricotta – Italian Curd Tart

Crostata Dolce di Ricotta - Italian Curd Tart

Flan Pastry:
250 g (8 oz) plain flour, sifted
75 g (3 oz) caster sugar
125 g (4 oz) butter, softened
1 teaspoon finely grated lemon rind
2 egg yolks
Curd Filling:
350 g (12 oz) Ricotta or curd cheese, sieved
75 g (3 oz) caster sugar
3 eggs, beaten
1 teaspoon each grated lemon and orange rind
75 g (3 oz) candied peel, chopped
50 g (2 oz) blanched almonds, chopped
To decorate:
Icing sugar


[1] Mix together the flour and sugar in a bowl, make a well in the centre and add the butter, lemon rind and egg yolks. Gradually draw the flour into the centre, using the fingertips, and work the ingredients to a firm, smooth dough. Cover and chill for 1 hour.

[2] Meanwhile, prepare the filling. Mix the cheese and sugar together in a basin. Gradually beat in the eggs, then add the remaining ingredients. Mix well.

[3] Roll out the pastry and use to line an 18 to 20 cm (7 to 8 inch) flan ring standing on a baking sheet. Spread the filling evenly in the flan case.

[4] Bake in a preheated moderate oven, 180° C (350° F), Gas Mark 4, for 45 to 50 minutes. Cool slightly, then transfer to a wire rack and leave until cold. Sprinkle with icing sugar to serve.

Serves 6 to 8

Note: If preferred, decorate the tart with a lattice pattern of pastry strips, before baking.