Torta di ricotta is a dessert mentioned in my novel, In The Garden of Monsters, in which there are many banquets, some simple, some luxurious and fantastical. One of the first lunches the characters have is in the open mouth of a monstrous statue of an ogre, or orco, in Italy’s Sacro Bosco garden (a real place just an hour outside of Rome). At this lunch, one of the desserts is a ricotta tart. I took my inspiration from Bartolomeo Scappi, who is also the protagonist in my second novel, The Chef’s Secret. As mentioned, he includes a number of recipes with ricotta. There is also a cheese tart that was much loved by Pope Julius III but was made with provatura cheese rather than ricotta. I used several of Scappi’s recipes as an inspiration for this Torta di Ricotta.
Ingredients
For the crust:
- •250 g (1 ¾ cups ) all-purpose or 00 flour, plus additional for rolling
- •67 g (⅓ cup ) granualted sugar
- •½ teaspoon baking powder
- •Pinch of salt
- •113 g (½ cup) cold unsalted butter, cut into small pieces
- •2 eggs
- •3 teaspoons rosewater
For the filling:
- •360 g (1 ½ cups) whole milk ricotta cheese
- •100 g (½ cup) granulated sugar
- •34 g (¼ cup) pine nuts ground into a paste in a mortar or food processor
- •2 large eggs
- •1 tablespoon grated ginger
- •1 teaspoon elderflower extract
- •Pinch of salt
Preparation
For the crust: In a food processor combine the flour, sugar, baking powder, and salt. Pulse to mix. Add the butter and pulse until the mixture is coarsely ground. Add the beaten eggs and rosewater and pulse till the dough comes together.
Form the dough into a smooth disc and wrap the dough in plastic wrap. Let it rest in the refrigerator for at least an hour. Remove the dough from the refrigerator, roll it with a rolling pin (lightly flour the surface and rolling pin if the dough sticks) until it is slightly warmed and flexible.
Butter a 23 cm (9 inch) tart mold or pie pan. On a lightly floured surface, roll the pastry into a 28 cm (11 inch) circle and place it inside the pan, pressing it against the edges. Pass the rolling pin over the edge to eliminate excess dough. Prick the bottom of the pastry several times with a fork to let steam escape and keep it from bubbling. Let it rest in the refrigerator for at least 10 minutes before filling it.
For the filling: Preheat oven to 176℃ (350℉). In the bowl of an electric mixer, combine all filling ingredients to a mixing bowl. Blend until combined. Add the filling to the tart pan and bake until lightly firmed and pale golden, about 55 minutes.
Remove from oven and let it cool completely on a wire rack. Cover and refrigerate until well-chilled.
