Torta di Ricotta e Visciole (Roman Ricotta and Sour Cherry Tart)
Why this recipe works
- Balanced sweetness: Sour cherry jam cuts through the sweet ricotta, giving the tart a bright centre rather than a heavy dairy filling.
- Clean texture contrast: The crisp shortcrust shell and lattice frame the soft ricotta layer, so each slice has both structure and creaminess.
- Good made in advance: Cooling fully before slicing helps the filling set, making this tart especially practical for preparing ahead.
Get the most out of this recipe
Timing notes
- Chill the pastry: The dough needs time in the fridge so the butter firms up, making it easier to roll and helping the pastry keep its shape.
- Cool before slicing: Let the tart cool completely after baking; the ricotta filling sets as it cools and will cut more neatly.
- Best serving temperature: Serve chilled or allow slices to sit briefly at room temperature for a softer, creamier texture.
Texture tips
- Drain wet ricotta: If the ricotta looks loose or watery, drain it before mixing to avoid a soft filling and help the tart slice cleanly.
- Handle the dough lightly: Bring the pastry together without overworking it; too much handling can make the baked crust tougher.
- Bake until properly set: The pastry should be golden and the centre should have only a slight wobble before the tart comes out of the oven.
Ingredient notes
- Cherry jam choice: A sour cherry or sharp cherry jam gives the most distinctive contrast with the sweet ricotta filling.
- Cold butter matters: Using cold butter helps create a short, crumbly pastry rather than a dense or greasy crust.
- Lemon in the pastry: Lemon zest lifts the butter-rich dough and keeps the overall flavour from feeling too sweet.
Authenticity notes
- Roman character: The combination of ricotta and visciole is closely associated with Roman pastry traditions, especially tart-style desserts.
- Jam variations: Sour cherry is the defining flavour, but raspberry jam can be used when a similarly sharp, red-fruit filling is needed.
Equipment you'll need
Ingredients
Pastry
Filling
Instructions
- Put the flour, 120 g caster sugar and salt in a mixing bowl. Finely zest the lemon into the bowl, then rub in the cold butter with your fingertips until it looks like fine crumbs.
- Beat in 2 eggs until the dough starts to clump, then bring it together into a smooth ball without overworking. Flatten into a disc, cover and chill for 30 minutes.
- Heat the oven to 180°C (355°F). On a lightly floured surface, roll out about two-thirds of the dough and line a 23 cm tart tin, pressing it neatly into the corners.
- Spread the cherry jam evenly over the base. In a bowl, whisk the ricotta with 80 g caster sugar, vanilla and 1 egg until smooth, then spoon it over the jam and level the top.
- Roll out the remaining dough and cut into strips. Arrange the strips in a lattice over the filling, pressing the ends onto the rim to seal, then trim any excess.
- Bake for 40 to 45 minutes until the pastry is golden and the filling looks set with a slight wobble in the centre. Cool in the tin for 20 minutes, then transfer to a rack to cool completely before slicing.
Recipe notes
Tips
- If your ricotta seems wet, drain it in a sieve for 30 minutes before mixing so the tart slices cleanly.
- For neat lattice strips, chill the rolled dough for 5 minutes if it feels soft, then cut and lay the strips while cold.
- Eggs are baked in this tart, but if serving to vulnerable groups, use eggs stamped with the British Lion mark or an equivalent safety standard.
Substitutions
- Replace vanilla extract with finely grated lemon zest from the lemon for a brighter, citrus-forward filling.
- Replace cherry jam with raspberry jam for a similar tang and colour.
Storage
- Refrigerate up to 3 days
- Store covered in the fridge. Serve chilled or let slices sit at room temperature for 15 minutes; freeze slices well wrapped for up to 2 months and thaw overnight in the fridge.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 8 servings
- Yield: tart (23 cm)
- Total time: 1h 55min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Tomato and Basil Tart
Shortcrust tart with ricotta, tomatoes and fresh basil
Croustade aux Pommes (Apple Pastry Tart)
Buttery apple tart with compote and cinnamon
Zwiebelkuchen (German Onion Tart with Bacon)
German yeasted onion tart with bacon and crème fraîche
Pissaladière (Provençal Onion Tart with Anchovies and Olives)
Onion tart with anchovy fillets and black olives
Mazurek (Polish Easter Shortcrust Tart)
Polish shortcrust tart topped with caramel and toasted almonds
Tarta de Manzana Española (Spanish Apple Tart)
Spanish apple tart with custard and apricot glaze
Gajar Ka Halwa (North Indian Carrot Pudding)
North Indian carrot pudding with milk, ghee and cardamom
Crêpes Suzette (Flambéed Crêpes with Orange Sauce)
Flambéed crêpes in a buttery orange and lemon sauce
Bua Loy (Sweet Rice Dumplings in Coconut Milk)
Thai rice dumplings served in warm pandan coconut milk
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Torta Caprese (Flourless Chocolate and Almond Cake)
Flourless chocolate and almond cake with a fudgy centre
Air Fryer Chocolate Brownie Bites
Fudgy air fryer brownie bites with cocoa and dark chocolate.
Madeleines (French Shell Cakes with Lemon and Vanilla)
Buttery shell-shaped cakes with lemon zest and vanilla
Tulumba (Turkish Fried Choux Fritters in Lemon Syrup)
Ridged choux fritters soaked in cooled lemon syrup
Pão de Ló (Portuguese Sponge Cake)
Light Portuguese sponge cake made with whisked eggs and flour
Croustade aux Pommes (Apple Pastry Tart)
Buttery apple tart with compote and cinnamon
Mazurek (Polish Easter Shortcrust Tart)
Polish shortcrust tart topped with caramel and toasted almonds
Pizelle (Italian Waffle Biscuits)
Thin Italian waffle biscuits with anise and lemon zest
You might also like
Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Pears stewed in red wine with cinnamon and cloves
Klatkager (Danish Pancakes with Strawberry Jam)
Small Danish pancakes served warm with strawberry jam
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
Grilled Vegetable Cataplana (Algarve-Style Stew)
Algarve-style vegetable stew with grilled peppers and courgettes
Bauerntopf (German Minced Beef and Potato Stew)
Minced beef and potato stew in a paprika-tomato broth
Pasta alla Gricia (Guanciale and Pecorino Pasta)
Roman spaghetti with guanciale, pecorino and black pepper
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
