Cottage cheese, raisin and pine nut tart


post-title

How to make the ricotta tart with raisins and pine nuts, an easy and delicious cake, to be eaten at the end of lunch or breakfast.


Ingredients for 6 people

For pasta

- 120 g of butter just removed from the fridge


- 100 g of sugar

- 300 g of flour

- 1 whole egg and 1 yolk


- the grated zest of half a lemon

- a pinch of salt

For the stuffing


- 400 g of cottage cheese

- 50 g of sugar

Recommended readings
  • San Giuseppe pancakes with raisins
  • Simple and fast classic apple pie recipe
  • Charlotte with dark chocolate mousse
  • Raspberry jam tart with almonds, hazelnuts and pine nuts
  • Cake with chestnut flour, pine nuts and raisins

- 2 whole eggs

- the grated zest of half a lemon

- 1 tablespoon of lemon juice

- 1 heaped spoonful of flour

- 2 tablespoons of sultanas softened in lukewarm water

- 1 tablespoon of pine nuts

- a pinch of ground cinnamon


- 1 sachet of icing sugar

- 1 lightly beaten egg white

How to prepare the raisin and pine nut ricotta tart

Sift the flour and place it on the pastry board, put the whole egg and the yolk in the center, the chopped butter, the sugar, the grated lemon zest and the salt.

Quickly knead all the ingredients, form a ball, wrap it in aluminum foil and put it in the refrigerator for about an hour.

After soaking the raisins in lukewarm water, drain, dry and flour them.

Sift the ricotta and place it in a bowl, add two egg yolks, keeping the egg whites, sugar, flour, cinnamon, zest and lemon juice aside.


Beat everything with a wooden spoon, after a few minutes add the raisins and pine nuts.

Beat the egg whites until stiff and incorporate them into the preparation by mixing from the bottom up.

Line the baking tin with parchment paper and roll out about two thirds of the dough with a rolling pin to obtain a few millimeters high sheet.

With this sheet, cover the bottom and walls of the cake tin, then fill it with the ricotta mixture.

With the remaining dough, make some cords and arrange them in the shape of a grid on the surface of the tart, while a larger string put it all around the edge, pressing it slightly with the back of the fork.

Brush the tart with the beaten egg white and pass it in a preheated oven for about an hour and a half, or until the ricotta mixture has completely dried.

Then remove the cake from the oven and, when it is cold, turn it out into a tray and sprinkle it with icing sugar.

Sweet and sour sardines ( sarde in saor ) - Italian recipe (January 2023)


Tags: Desserts
Top