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Pignoli Tart

Ricotta Pignoli Tart with Lemon Curd

© Chef Laura Bonicelli
Ricotta Pignoli Tart is a traditional Italian tart. Served plain or topped with lemon curd, it's a lovely pairing with a late afternoon glass of wine.
5 from 2 votes

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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine Italian
Servings 12
Calories 335 kcal

Equipment

  • 9-inch tart pan with removable bottom

Ingredients
  

  • =====crust=====
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon Kosher salt
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • =====filling=====
  • 2 cups fresh ricotta
  • 1/2 cup pignoli pine nuts
  • 1/2 cup sugar
  • 1 lemon zested and juiced
  • 3 large eggs -- beaten lightly
  • =====egg wash=====
  • 1 large eggs -- beaten

Instructions
 

  • Preheat the oven to 375º F.
  • In a small saucepan, melt the butter into the olive oil over low heat. Remove from the heat and cool.
  • In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and salt by pulsing. Add in the eggs, vanilla, and butter/oil mixtureóprocess to form a dough. Remove to a floured board and knead until dough is smooth, 30 to 40 times. Place on a plate and cover with plastic wrap. Let the dough rest for ten minutes.
  • Combine the ricotta, pignoli, sugar, zest, and juice in a medium bowl. Mix until smooth. Stir in the eggs and mix thoroughly.
  • Divide the dough; separate 1/3 of the dough from the rest. Roll the remaining 2/3 of the dough on a floured surface to a 12-inch circle. Place in a 9-inch tart pan, lining the bottom and sides, leaving the dough hanging over the top. Fill evenly with ricotta mixture.
  • Roll out the remaining dough to a 12-inch circle. Place over the filling. Pinch the edges of the dough together to seal. Roll a rolling pin over the top of the pan and remove excess dough. Brush the top with egg wash and bake for 30 to 35 minutes until the top is golden.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 335kcalCarbohydrates: 36gProtein: 10gFat: 17gSaturated Fat: 7gCholesterol: 97mgSodium: 159mgPotassium: 137mgFiber: 1gSugar: 17gVitamin A: 369IUVitamin C: 5mgCalcium: 102mgIron: 2mg
Keyword curd, lemon, ricotta
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