Torta della nonna (ricotta and lemon tart)

Torta della nonna! This classic Italian tart is a staple of many Italian households, and its name, which translates to “Grandmother’s Tart,” is a testament to its enduring popularity. The combination of creamy ricotta, tangy lemon, and sweet pastry is a match made in heaven. Here’s a recipe for a traditional Torta della nonna:

Ingredients:

For the pastry:

• 2 1/4 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg, lightly beaten
• 1 tablespoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice

For the filling:

• 1 1/2 cups whole milk ricotta cheese
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract

Instructions:

To make the pastry:

1. In a large mixing bowl, combine the flour, confectioners’ sugar, and salt.
2. Add the softened butter and mix until the dough comes together.
3. Beat in the egg, lemon zest, and lemon juice until the dough is smooth and pliable.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

To make the filling:

1. In a mixing bowl, combine the ricotta cheese, granulated sugar, egg, lemon zest, lemon juice, salt, and vanilla extract.
2. Mix the ingredients together until smooth and creamy.

Assembly:

1. Preheat the oven to 350°F (180°C).
2. Roll out the chilled pastry dough to a thickness of about 1/8 inch.
3. Transfer the dough to a 9-inch tart pan with a removable bottom.
4. Trim the edges of the pastry and press it into the corners of the pan.
5. Fill the pastry shell with the ricotta filling and smooth the top.
6. Bake the tart for 40-45 minutes, or until the pastry is golden brown and the filling is set.

Tips:

• Make sure to use whole milk ricotta cheese for the best flavor and texture.
• Don’t overmix the filling, as it can become too dense.
• If you want a more golden-brown pastry, brush the top with a little bit of egg wash (beaten egg mixed with a little water) before baking.
• Torta della nonna is best served at room temperature, but it can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious Torta della nonna!