Ricotta Torte Recipe

Indulge in this heavenly Ricotta Torte! A creamy, dreamy ricotta filling infused with sweet almond and rich dark chocolate, encased in a buttery tart shell and topped with a stunning lattice crust. This elegant dessert is surprisingly easy to make and perfect for special occasions or a delightful weekend treat. Get ready to impress your family and friends with this show-stopping dessert!

Prep Time 25 mins
Cook Time 70 mins
Calories 2483.7 kcal
Protein 179g
Rating 2.0 (1 Reviews)
Ricotta Torte 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ricotta Torte

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How to Make Ricotta Torte

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine 15 ounces (425g) ricotta cheese, 3 large eggs, ¾ cup (150g) granulated sugar, and 2 tablespoons of your favorite liqueur (e.g., Grand Marnier, Amaretto). Mix until smooth and well combined.
  3. Add ½ cup (60g) slivered almonds, ½ cup (60g) semi-sweet chocolate chips, and the zest of 1 lemon. Gently fold until just combined, being careful not to overmix.
  4. Pour the ricotta mixture into an unbaked 9-inch tart shell.
  5. Create a lattice top by rolling out a strip of pie crust and weaving it over the filling. Trim and crimp the edges.
  6. In a small bowl, whisk together 1 large egg yolk with 1 teaspoon of water to create an egg wash. Brush the lattice top with the egg wash.
  7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set. Let cool completely before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

234g

Fat

349g

Carbs

53g

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