Torta della Nonna
From borinda 18 years ago
- 40 minutes to make
- Serves 6
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.
Ingredients
- 2 crusts for a 10" pie, room temperature shopping list
- 2 cups of ricotta shopping list
- 1/2 pine nuts shopping list
- 1/2 cup sugar shopping list
- 3 large eggs shopping list
- 1 lemon, first grate the zest and then juice it shopping list
How to make it
- 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.
People Who Like This Dish 5
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The Rating
Reviewed by 3 people-
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.
unswissmiss
in Basel loved it
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