Ricotta tart

The lightness of the cheese goes perfectly with the fragrance of homemade pastry for a decidedly luxurious and delicious result: ricotta tart. A simple and inexpensive dessert made with genuine ingredients and not too many calories. Ricotta tart is a dessert that suits any occasion: it’s perfect eaten for breakfast as way of starting the day with all the lovely flavour of a tart, as a snack, to be eaten during a break with friends and a nice cup of tea or coffee, or as a conclusion to a lunch or dinner party. Try it and see! To make this simple dessert all you have to do is follow the recipe, pictures and videos that illustrate each step, and which have been prepared for us by our chef. And can we remind you that chef also teaches you how to make the pastry!


  • ricotta cheese 500 grams
  • eggs 2 units
  • vanillin 1 sachet
  • sugar 300 grams
  • lemon 1 gram Zest
  • oranges 1 unit Zest
  • cinnamon 1 teaspoon
  • sweet shortcrust pastry 500 grams
90 minutes Total time
40 minutes Active time
Serves 6 persons
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Prepare the sweet shortcrust pastry by using our basic recipe and refrigerate wrapped in cling film. Prepare the filling for the tart by combining the eggs with the sugar and beating well with a whisk. Then add the vanilla, orange and lemon zest, cinnamon and ricotta. Mix everything well until you get a soft creamy mixture. In a springform cake tin, roll out a base of pastry. With other pieces of the pastry line the sides, which should be fairly high. Pour into the pastry base the creamy cheese mixture and cut the pastry edges so as to be level with the filling. Roll out the rest of the pastry onto a sheet of baking parchment. Using this sheet cover the tart and cut off the excess. Bake for 40 minutes at 180°C; once cooked allow it to cool.

To give an extra aesthetic touch to your ricotta tart sprinkle over some icing sugar, and to give a touch of extra flavour you can add to the cheese some chocolate chips or raisins, spices like cinnamon, or some aromatics such as vanilla, orange or almond essences.
You can cover the tart with a solid topping of pastry and make it more of a pie, as we did, or make classic criss-cross stripes, but the important thing is to make the edges reasonably high so that the filling does not spill out. In addition, line the cake tin with greaseproof paper so as to turn out the tart easily when cooked.

Step by step

**Click on the photos to access full step by step!