Torta Ricotta

Posted 2017-02-03 by Kate Mate ⇒ follow

Wait until you try this, you wont believe how good it is. Simple yet delicious.
is an Italian dessert. translates to Ricotta Cake in English, however it is more like a soft baked cheesecake texture than a cake.

Ricotta Cake

Preparation Time: 40 minutes
Cooking Time: 40 minutes
Serves: 6-8

Ingredients

For the pastry
160 grams plain flour sifted
60 grams self raising flour sifted
1 egg
30 grams custard powder
150 grams butter chilled
50 grams castor sugar
2 tablespoons iced water

For the filling
500 grams of orginal ricotta cheese
2 egg yolks
60 grams of raw castor sugar
1 teaspoon of vanilla extract
1-2 tablespoons of powdered sugar to dust
4 strawberries to garnish (optional)

Method

Preheat the oven to 180 degrees celcius or 160 degrees fan forced.

To make the pastry place plain flour, self raising flour, custard powder, sugar and butter into a food processor and process until mixture resembles fine breadcrumbs.

Next add the egg and iced water and process until dough just comes together.

Shape the pastry into a ball before covering

Shape the pastry into a ball and cover the bowl of in plastic wrap; Refrigerate for 30 minutes.

For the filling whisk egg yolks and sugar together then add in vanilla and ricotta and mix well until all combined.

The ricotta filling

To roll out the pastry, place a large sheet of baking paper down and cover with a second sheet.

Roll over the pastry with a rolling pin until desired thickness has been reached. About 30 cm is what I had to make sure it covered the base of the pie dish.

Pastry should be about 30 cm

To check this once pastry has been rolled out turn your pie dish upside down and hold it over the pastry to make sure it is all covered.

To lay the pastry simplly peel off the top layer of baking paper gently, then sit the pie dish on the pastry. Slide a hand underneath the pastry and lift up the pastry and pie dish and flip it over.

Gently remove the paper and light press the pastry in.

Using the back of a knife cut off the excess pastry, and use some to fill in any places where the dough is a bi thin. If there is any.

Next using a fork gently press it around the edges of the pastry.