Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Ricotta Tart with a Creamy Heart
A beautifully fragrant ricotta tart with a buttery shortcrust base, flecked with chocolate and finished with a glossy layer of jam - a timeless Sicilian treat.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 200 g caster sugar
- ✓ 200 g unsalted butter
- ✓ 2 egg yolks
- ✓ 1 whole egg
- ✓ A pinch of salt
- ✓ Zest of 1 lemon
- ✓ ½ sachet vanilla powder
- ✓ ½ sachet baking powder
- ✓ 800 g sheep’s ricotta
- ✓ 250 g caster sugar
- ✓ 150 g chocolate chips
- ✓ Cherry jam or another flavour you prefer
📊 Nutritional Information
Few desserts capture the soul of Sicilian home baking quite like a ricotta tart. With its crumbly shortcrust base and cloud-like filling, this classic treat brings together everything that makes the island’s dolci so irresistible: simplicity, generosity and the unmistakable fragrance of lemons and vanilla drifting through the kitchen.
The filling - rich ricotta folded with sugar and studded with dark chocolate chips - becomes beautifully smooth after an overnight rest, making each slice velvety and indulgent. Whether served at the end of a Sunday lunch or shared with friends over coffee, this tart is as comforting as it is elegant, a true celebration of Sicily’s sweetest traditions.
👨🍳 Preparation
- 1
The day before, drain the ricotta in the fridge for 4–5 hours.
- 2
Mash the ricotta with the sugar, cover, and refrigerate overnight.
- 3
In a stand mixer, whisk together the egg yolks, whole egg and sugar.
- 4
Add the cold butter in cubes and mix on low speed.
- 5
Incorporate the sifted flour, salt, lemon zest, vanilla and baking powder.
- 6
Form a dough ball, wrap it in cling film and refrigerate for 30 minutes.
- 7
Pass the ricotta through a sieve, fold in the chocolate chips and mix gently.
- 8
Roll out the pastry on a floured surface and line a 26 cm tart tin.
- 9
Spoon in the ricotta filling and smooth the surface.
- 10
Use the remaining pastry to create a decorative lattice.
- 11
Bake in a preheated oven at 180°C for 35–40 minutes.
- 12
Allow to cool, brush lightly with jam and serve.
💡 Tips and Variations
Add a teaspoon of cinnamon to the ricotta for a warm, spiced note. You can also switch the jam to orange or apricot for a beautifully tangy finish.
📦 Storage
- • Store in the fridge for up to 3–4 days.
- • Freeze the tart, well wrapped, for 1–2 months.
- • Reheat briefly at 150°C for 10–15 minutes before serving.
🍷 Pairing
Enjoy with a chilled Moscato di Noto Naturale (8–10°C), which highlights the tart’s delicate sweetness and citrus notes.
Thank you for joining me in celebrating this classic Sicilian ricotta tart. May it bring a little sunshine and a lot of sweetness to your table. Buon appetito!
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