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Ricotta & Vin Santo Tart

5.0/5 rating (1 votes)
  • Translation: Crostata di Ricotta & Vin Santo
  • Region: Lazio
Ricotta & Vin Santo Tart


For Crust (Pasta Frolla):

  • 200 gr (¾ cup) butter, cubed and cold
  • 400 gr (2 ¾ cup) all purpose flour
  • 6 egg yolks
  • Zest of 1 lemon
  • 200 gr (¾ cup) sugar

For Filling:

  • 125 gr (1 cup )white raisins
  • 375 ml (1 ½ cup)  Vin Santo
  • 750 gr (3 1/3 cups) whole milk ricotta cheese
  • 4 eggs
  • 250 gr (1 cup) sugar


Soak the raisins in the Vin Santo for at least 6 hours before making the filling.

For Crust:

  1. Preheat oven to 350 F/176.6 C
  2. Place flour on a wooden board, make a well in the center
  3. Put the cold butter cubes into the well
  4. Using your finger tips, smear the butter and flour together until you have a crumbly mixture and no noticable butter chunks.
  5. Re-form this flour/butter mixture into a mound and make a well in the center
  6. Add the egg yolks, sugar and lemon zest to the well and mix with a fork
  7.  Begin to pull the flour into the wet ingredients, making a soft dough
  8. With your hands, incorporate remaining flour.Knead gently til you have a smooth dough.
  9. Cover and Refrigerate for 30 min.
  10. Roll out dough on a lightly floured surface to a thickness of about 1/8 “
  11. Line a pie tin or tart pan, and prick the bottom several times with a fork
  12. Return to refrigerator till ready to fill 

For Filling

  1. Pass the ricotta through a sieve
  2. In a large bowl, whisk together the eggs and sugar.
  3. Add sieved ricotta to the eggs. Mix well
  4. Drain and squeeze out the raisins. Pour remaining Vin Santo into a small saucepan.
  5. Add raisins to the ricotta /egg mixture. Stir.


  1. Pour ricotta mixture into tart shell
  2.  Place in pre-heated oven, and bake until the filling is set and does not jiggle
  3.  Remove from oven. Cool before serving.

Vin Santo Sauce:

  1. Place the saucepan with the vin santo over high heat.
  2. Add 1 Tbsp butter and 1 Tbsp sugar. Stir.
  3. Allow liquid to reduce by half.
  4. Drizzle this sauce over the slices of tart right before serving.