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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian ricotta tart with lattice top

Sicilian Ricotta Tart with a Creamy Heart

A beautifully fragrant ricotta tart with a buttery shortcrust base, flecked with chocolate and finished with a glossy layer of jam — a timeless Sicilian treat.

Author: Vito Costa • Published on: August 10, 2023
Categories: Desserts
Tags: butter flour plain flour chocolate chips baking powder lemons jam ricotta salt eggs vanilla sugar
⏱️
Prep Time
About 40 minutes
🔥
Cook Time
About 35 minutes
👥
Serve
Serves 6
📊
Difficulty
Medium
💰 Medium
🗓️ All year round
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 200 g caster sugar
  • ✓ 200 g unsalted butter
  • ✓ 2 egg yolks
  • ✓ 1 whole egg
  • ✓ A pinch of salt
  • ✓ Zest of 1 lemon
  • ✓ ½ sachet vanilla powder
  • ✓ ½ sachet baking powder
  • ✓ 800 g sheep’s ricotta
  • ✓ 250 g caster sugar
  • ✓ 150 g chocolate chips
  • ✓ Cherry jam or another flavour you prefer

📊 Nutritional Information

Calories
450–500 kcal
Protein
10–12 g
Fat
25–30 g
Carbohydrates
45–50 g
Fiber
1–2 g
Sugar
20–25 g

Few desserts capture the soul of Sicilian home baking quite like a ricotta tart. With its crumbly shortcrust base and cloud-like filling, this classic treat brings together everything that makes the island’s dolci so irresistible: simplicity, generosity and the unmistakable fragrance of lemons and vanilla drifting through the kitchen.
The filling — rich ricotta folded with sugar and studded with dark chocolate chips — becomes beautifully smooth after an overnight rest, making each slice velvety and indulgent. Whether served at the end of a Sunday lunch or shared with friends over coffee, this tart is as comforting as it is elegant, a true celebration of Sicily’s sweetest traditions.

👨‍🍳 Preparation

  1. 1

    The day before, drain the ricotta in the fridge for 4–5 hours.

  2. 2

    Mash the ricotta with the sugar, cover, and refrigerate overnight.

  3. 3

    In a stand mixer, whisk together the egg yolks, whole egg and sugar.

  4. 4

    Add the cold butter in cubes and mix on low speed.

  5. 5

    Incorporate the sifted flour, salt, lemon zest, vanilla and baking powder.

  6. 6

    Form a dough ball, wrap it in cling film and refrigerate for 30 minutes.

  7. 7

    Pass the ricotta through a sieve, fold in the chocolate chips and mix gently.

  8. 8

    Roll out the pastry on a floured surface and line a 26 cm tart tin.

  9. 9

    Spoon in the ricotta filling and smooth the surface.

  10. 10

    Use the remaining pastry to create a decorative lattice.

  11. 11

    Bake in a preheated oven at 180°C for 35–40 minutes.

  12. 12

    Allow to cool, brush lightly with jam and serve.

💡 Tips and Variations

Add a teaspoon of cinnamon to the ricotta for a warm, spiced note. You can also switch the jam to orange or apricot for a beautifully tangy finish.

📦 Storage

  • • Store in the fridge for up to 3–4 days.
  • • Freeze the tart, well wrapped, for 1–2 months.
  • • Reheat briefly at 150°C for 10–15 minutes before serving.

🍷 Pairing

Enjoy with a chilled Moscato di Noto Naturale (8–10°C), which highlights the tart’s delicate sweetness and citrus notes.

Thank you for joining me in celebrating this classic Sicilian ricotta tart. May it bring a little sunshine and a lot of sweetness to your table. Buon appetito!

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