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Pine nut tarts (torte della nonna)
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Creamy ricotta filled pastry tarts topped with crunchy pine nuts.
Ingredients:
  • 125g jam
  • 50g caster sugar
  • 200g plain flour
  • 50g icing sugar
  • Grated rind of 1 lemon
  • 100g unsalted butter, roughly chopped
  • 1 egg yolk
  • 350g fresh ricotta
  • 150g pine nut
Instructions:
  • In a food processor, combine flour, icing sugar, half of the rind, and butter until mixture resembles fine breadcrumbs. Add the egg yolk and 2-3 tablespoons of water, then pulse until a smooth ball of dough forms.
  • Cover in plastic wrap and refrigerate for 30 minutes.
  • Heat your oven to 180C and generously grease six 10cm loose-bottomed tart pans.
  • Roll out the pastry on a lightly floured surface to a 5mm thickness, then use it to line the tart pans. Chill for 15 minutes. Line the cases with baking paper, fill with pastry weights or uncooked rice, and bake for 10 minutes.
  • Take out the parchment paper and weights or rice, then bake until the pastry is lightly golden, about 5 minutes. Let it cool.
  • Next, combine ricotta, sugar, whole eggs, and the rest of the lemon zest in a food processor. Blend until smooth.
  • Spread a layer of jam on the bottom of each pastry case, then generously fill them with the ricotta mixture to fully cover the jam. Top with pine nuts and bake for an additional 15 minutes, or until the filling is slightly puffed and golden.
  • Sprinkle with a snowy layer of icing sugar right before serving.

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