Recipe

Torta Della Nonna Recipe

	Borinda / All my dishes 1 year, 2 months ago This is a tart we first tasted near the Aventine Hill in Rome. It is light and neither too heavy nor too sweet, just as anything enjoyed in Rome should be recalled. Prep:15m Cook:40m Servings:6	Borinda
	italian cheese pie easy

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paprikamam

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Ingredients

2 crusts for a 10" pie, room temperature

2 cups of ricotta

1/2 pine nuts

1/2 cup sugar

3 large eggs

1 lemon, first grate the zest and then juice it

Directions

Fit the first pie crust into the bottom and up the sides of a 10" tart pan. Those are the tins with the removable bottom and fluted sides.

Preheat the oven to 375

In a bowl whisk and mix the ricotta, eggs, lemon juice and zest, and the sugar until smooth.

Pour this filling into the lined pan.

Place the other circle of crust over the filling, excess draping over the side.

Roll the rims of the two crusts inward to seal and create a nice crimp as you go around.

Bake for about 40 minutes, less if you see it browning well.

Let cool a bit before serving.

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Comments

unswissmiss 1 year, 2 months ago said:
Here I've seen this called Easter Tart. Yummy! I wanted to make it for this weekend, but unfortunately there was no ricotta at the market on Thursday.

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Alterations

chickpea_chef 1 year, 2 months ago said:
I made a similar recipe on Easter--but I used layers of puff pastry instead to make it more airy. I also added 1/2 cup short rice to make thicker texture, and I used sliced almonds instead of pine nuts--pine nuts are soooo expensive!

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