Super XL size ricotta cheese pie


Wanna share with y’all an original and delicious ricotta cheese tart recipe. The dough has nuts and its texture is INCREDIBLE! Of course, you can adjust the quantities, keeping the proportions. Don’t mouthwatering anymore and prepare it now! LOL ??


  1. 30×25 cm pan
  2. >>> For the CRUST
  3. 1 cup nuts (I used hazelnuts, almonds & nuts)
  4. 400 gr softened butter
  5. 100 gr sugar
  6. Vanilla extract
  7. Zest of 1 lemon
  8. 400 gr APF
  9. 1 tbsp baking powder
  10. Cold water (as needed)
  11. >>> For the FILLING
  12. 1.5 k whole-milk ricotta
  13. 300-350 gr sugar (approx.)
  14. 5 eggs
  15. Zest of 2 lemons
  16. Vanilla extract


  1. To make the crust, process the nuts with the butter, sugar, essence and zest. Add the flour mixed with the baking powder and add enough water to form a tender dough, which you MUSTN’T KNEAD TO NOT DEVELOPING THE GLUTEN. Then wrap it in film and take it to the refrigerator for at least 1 hour. Roll it to 1/8 inch thickness to fit a 30×20 cm pan.

  2. Mix all the filling ingredients and pour it over the crust.

  3. Place into preheated oven (350F) and bake it during 45 or 60 minutes (will depend on each oven). The pie will be done when the center is slightly jiggly.

  4. Let cool and enjoy! Have a look at this slice!! So yummy…

  5. #SweetDelicities #RicottaCheesePie You can follow me on ???

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