Antonio Carluccio's

Torta di Ricotta

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Serves: 6-8
Italians like ricotta very much and it’s widely used to produce both savoury and sweet dishes. This mouth-wateringly light tart is one of my favourite recipes and tastes just as good as it looks.


  • A few sheets of filo pastry
  • 50g butter
  • Filling
  • 500g fresh ricotta cheese
  • 120g caster sugar
  • 5 eggs, separated
  • 150g mix orange and lemon rind, cut into small cubes
  • Finely grated rind of 1 lemon
  • 50g bitter chocolate, broken into small pieces

How to prepare:

  1. Pre-heat the oven to 180C / fan160C / gas mark 4. Grease the inside of a 25cm flan tin with a little of the butter. Line the tin, brushing each sheet of pastry with some butter.
  2. Put the ricotta in a bowl, and loosen the texture with a fork. Mix in 100g of the sugar and the egg yolks, followed by the cubes of rind, the grated rind and the chocolate. Mix well together.
  3. In another bowl, beat the egg whites until stiff then add the remaining sugar. Fold this into the ricotta mixture using a large spoon, taking care not to lose the airiness of the whipped whites.
  4. Spread this filling on to the filo pastry on the base of the tin. Brush melted butter over the remaining sheet or sheets of filo. With scissors, cut ribbons off and spread these decoratively on the tart.
  5. Bake in your pre-heated oven for 30 minutes, then remove. Leave to cool before serving.
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