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Torta della Nonna (Italian Grandmother's Ricotta Tart)


Pastry (adapted from Mario Batali recipe via Food Network)

2 cups all purpose flour

1 large egg plus 2 egg yolks

1/2 cup sugar

3 tbsp sweet butter plus 3 tbsp extra virgin olive oil, melted together

1/2 tsp vanilla extract

Filling (adapted from Cook Almost Anything)

1 1/4 cup whole milk

scant 1/2 cup semolina

1 lemon, zested and juiced

1 1/4 cups whole milk ricotta cheese

2 large eggs

1/2 cup sugar

1/2 cup raisins, optional

handful almond flakes, optional

confectioner's sugar, optional


  1. Preheat the oven to 350 F.

For the pastry

  1. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hand. Knead until the dough is smooth, then allow to rest 10 minutes.

For the Filling

  1. Heat the milk in a saucepan until just warm - rain in the semolina, stirring as you do to stop any lumps forming. Add the lemon zest and continue to stir until the mixture thickens and comes away from the side of the pan. Take it off the heat to cool.
  2. Push the ricotta through a fine sieve - this just helps to lighten the mixture. Place the sieved ricotta into a large bowl, add the eggs, sugar, lemon juice and cooled semolina mixture and using an electric mixer, beat until thoroughly mixed. If using, stir in the raisins now.
  3. Prepare the pastry case: Divide the dough into two---two-thirds for the base and one-third to form the top.
  4. On a well-floured surface, roll the larger piece out to line the base and sides of a loose-bottomed 20 cm/8 inch round pie pan. Make sure the pastry overhangs the lip to make joining the top easier.
  5. Pour the prepared filling into the case, smoothing it out to level the surface. It will rise when it cooks so don't worry if it doesn't reach the top of your pie case.
  6. Roll the smaller piece of pastry to form a circle a little larger than the pie pan.
  7. Brush the lip with a little milk before placing the pastry top - press down to make sure the dough sticks and then trim to size.
  8. Lightly brush the top with the milk, a sprinkle of sugar and, if using, a handful of almonds.
  9. Bake in a preheated 350 F for 30-35 minutes or until the pastry is golden and cooked through. Put foil with center cut out over the top to prevent edges from burning and if additional bake time for crust middle is necessary.
  10. Remove from the oven and let it cool for 5 minutes in the pan before removing it to a wire rack. At this point, you could dust the top generously with confectioner's sugar.