Ricotta Nut Torte Recipes

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TORTA DI RICOTTA



Torta di Ricotta image

This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family's holiday dessert table.

Provided by Chef Dennis Littley

Categories     Dessert

Time 1h40m

Number Of Ingredients 20

¼ cup superfine sugar*
3 tbsp water
5 tbsp pine nuts
4 tbsp golden raisins
2 tbsp rum
3 ¼ cups all purpose flour
1/2 cup brown sugar
1 ¼ cup ground almonds
1 tbsp baking powder
8 oz unsalted butter (very cold cut into 1/4 inch pieces)
1 large egg
1 tsp vanilla extract
1 tbsp ice water
1 ½ lb whole milk ricotta cheese*
1 tsp vanilla extract
1 tsp grated orange rind
½ tsp sea salt
¾ cup superfine sugar
2 oz semi sweet chocolate chips
¼ cup heavy cream (if mixture is too dry)

Steps:

  • Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
  • In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
  • Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
  • Place the finished mixture onto an oiled cookie sheet to cool and harden.
  • Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed
  • In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
  • Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
  • Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
  • If mixture looks too dry add a little ice water
  • The dough will look a little loose, that's ok
  • Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.
  • Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
  • Add the chocolate chips.
  • Break the pine nut brittle into small pieces and add to the ricotta mixture.
  • Preheat oven to 350 degrees (180 C)
  • Using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
  • Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
  • Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
  • Spoon the ricotta mixture into the prepared pan
  • In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
  • Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.*Don't worry if it cracks slightly, just try not to leave any holes in the dough.
  • Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
  • Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
  • Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up. *There are no eggs in this cake to help bind it, and if you cut it too soon it will run.
  • After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.

Nutrition Facts : Calories 624 kcal, Carbohydrate 63 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 92 mg, Sodium 160 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

RICOTTA TART: TORTA DI RICOTTA



Ricotta Tart: Torta di Ricotta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup (stick) unsalted butter
1 egg
4 tablespoons milk or water
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/2 pounds ricotta
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 egg
Salt
Water

Steps:

  • For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
  • For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
  • Preheat the oven to 350 degrees F.
  • Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
  • In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

CREAMY RICOTTA TART WITH PINE NUTS



Creamy Ricotta Tart with Pine Nuts image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h35m

Yield 1 (11-inch) tart

Number Of Ingredients 10

1 1/2 cups plus 2 tablespoons all-purpose flour
4 tablespoons sugar
1 1/2 cups pine nuts (about 5 ounces), toasted
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 large eggs
3 large egg yolks

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
  • Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
  • Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
  • In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
  • Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
  • The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

RICOTTA NUT TORTE



Ricotta Nut Torte image

This pretty layered Italian cake is called cassata. It takes some time to prepare this eye-catching dessert but it conveniently chills overnight.-Karen Albert, Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

2 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 milk chocolate candy bar (7 ounces), grated
BATTER:
2/3 cup shortening
1-2/3 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

Steps:

  • For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. , In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts : Calories 836 calories, Fat 47g fat (21g saturated fat), Cholesterol 143mg cholesterol, Sodium 424mg sodium, Carbohydrate 92g carbohydrate (69g sugars, Fiber 2g fiber), Protein 16g protein.

RICOTTA TORTE



Ricotta Torte image

Make and share this Ricotta Torte recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

2/3 cup amaretti cookie crumbs, divided or 2/3 cup almond biscotti, crumbs divided
2 cups whole milk ricotta cheese (preferably fresh)
1/4 cup sour cream
6 large eggs, separated, at room temperature
3/4 cup sugar, divided
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 tablespoon Amaretto (or 1/4 teaspoon almond extract)
1 teaspoon finely grated orange zest
1/8 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
  • In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
  • Add in the egg yolks and ½ cup of sugar; process until well blended.
  • Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
  • Transfer mixture to a bowl.
  • In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
  • Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
  • Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
  • Scrape the batter into the prepared pan and smooth the top.
  • Sprinkle the remaining 1/3 cup cookie crumbs over the top.
  • Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
  • Transfer the pan to a wire rack and cool for 30 minutes.
  • Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
  • To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

Nutrition Facts : Calories 207.1, Fat 10.6, SaturatedFat 5.8, Cholesterol 154.5, Sodium 115.6, Carbohydrate 18.3, Fiber 0.1, Sugar 15.4, Protein 9.7

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories     Holidays and Events Recipes     Easter     Desserts

Yield 10

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  • Fold in almond flour and ricotta cheese with a silicone spatula.
  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

RUSTIC COURGETTE, PINE NUT & RICOTTA TART



Rustic courgette, pine nut & ricotta tart image

This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 11

2 tbsp olive oil
4 courgettes , thinly sliced (try to use a mixture of different varieties if you can find them)
2 x 250g tubs ricotta
4 eggs
large handful basil leaves , shredded
grating of nutmeg
50g parmesan (or vegetarian alternative), grated
1 large garlic clove , crushed
500g block puff pastry
dash of flour , for dusting
large handful pine nuts

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
  • Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
  • Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.

Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium

RICOTTA TART



Ricotta Tart image

I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy

Provided by Bergy

Categories     Pie

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 large eggs
1 egg yolk
1 1/4 cups sugar
1/4 cup flour
2 cups milk, scalded and cooked slightly
1 1/2 cups ricotta cheese
1 grated lemon, zest of
1 1/2 cups flour
1/3 cup cornstarch
1/2 cup sugar
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon vanilla extract

Steps:

  • ---------Tomake the filling--------.
  • In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
  • Add the flour a little at a time.
  • Gradually add the milk and whisk well.
  • Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
  • Place the filling aside covered with a sheet of buttered wax paper.
  • In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
  • Fold in the Lemon zest.
  • Add the cooled filling blend well and set aside.
  • ------Doughcrust----------.
  • In a food processor, combine the flour and cornstarch.
  • Add the remaining dough ingredients and mix until a soft ball begins to form.
  • Knead the dough for a short time on a floured surface and divide in two.
  • Wrap one half of the dough securely and freeze it for future use.
  • Lightly grease an 11-inch tart pan with removable sides.
  • Roll out one half and place in the prepared tart pan.
  • Pour the filling into the pie shell and smooth the top.
  • Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
  • Remove tart to cooling rack.
  • Remove sides from pan.
  • Cut into wedges to serve.

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From bbc.co.uk


ITALIAN RICOTTA TART - PASTRY AT HOME
2021-03-30 Preheat the oven to 350˚F and lightly grease a 9 or 10-inch pan with a removable bottom. On a floured work surface, roll out the larger piece of dough to about a 14-inch circle. Line the greased pan with the dough, fitting it gently onto the bottom and fully up the sides. Trim the excess away and discard.
From pastryathome.com


APPLE PINENUT RICOTTA CAKE - COOK REPUBLIC
2020-09-24 A delicious, sturdy, afternoon tea cake with Italian roots – this divine mix-and-bake Apple Pine nut Ricotta Cake is baked from freshly made, warm ricotta. With a gorgeous crumb and toasty pine nut topping kissed with icing sugar, this ricotta cake is absolutely delicious and almost tastes like custard. A quintessential Italian Tea Cake. Italians know a thing or two about …
From cookrepublic.com


HEAVENLY NUTS AND RICOTTA CHEESE CAKE - RAMONA'S CUISINE
2016-02-29 Instructions. Preheat the oven at 180C/350F/Gas Mark 4. Prepare a 16' baking tin by lining it with baking paper or butter around the inside of the tin until the sides and the base are coated lightly. In an electric mixer bowl put the butter (room temperature), the eggs, a pinch of salt, the sugar and the vanilla sugar.
From ramonascuisine.com


SOUTHERN ITALIAN RICOTTA AND PEAR CAKE RECIPE - THE SPRUCE EATS
2022-03-08 Gather the ingredients. Put the pears in a small nonstick skillet and add the sugar and lemon juice. Stir over high heat until the fruit is translucent, 8 to 10 minutes. Remove from the heat and stir in the liqueur. Transfer the fruit to a small strainer placed over a bowl and set aside to cool.
From thespruceeats.com


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Top Asked Questions

How do you make ricotta torta di ricotta?
How do I make a Torta di Ricotta? Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed. Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
How do you make ricotta balls with pine nuts?
Add the pine nut brittle and mix into the ricotta mixture. In between two pieces of parchment paper, roll out the smaller dough ball, just a little bit larger than your springform pan.
How do you make ricotta cheese bread with pine nuts?
Add the pine nut brittle and mix into the ricotta mixture. In between two pieces of parchment paper, roll out the smaller dough ball, just a little bit larger than your springform pan. Place this dough on top of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.
How do you make ricotta cheese cake filling?
For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.

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