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Carla's Torta Di Ricotta

Photo: Carla's Torta Di Ricotta

TOTAL TIME: 13 hr 10 min
Prep: 40 min
Inactive Prep: 12 hr
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 cups plus 2 tablespoons ricotta cheese
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 3 tablespoons bittersweet chocolate, finely chopped
  • 1 (8-inch) pie crust, blind baked until cooked through and golden brown.
  • 3 pears, peeled, halved and cored
  • 3 cups water
  • 3 tablespoons apricot jam
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Directions

Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed.

In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.

In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.

In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.

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4

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  • on March 30, 2013

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    I made this yesterday, and it turned out FABULOUSLY! Exactly what I get when I am in Italy. There were no substitutions made; I followed the recipe exactly. It was delicious, and picture perfect. I read one comment about the torta being bland...not so. Keep in mind that "Italian" tortas are not about being overly sweet, especially when ricotta is being used. The idea is for the ricotta to act as a backdrop for the fruit. Also, the same person was concerned about the glaze being too watery. Once it is spread over the sliced fruit and refrigerated, as directed, it does thicken to the perfect consistency. I'll be making this again, and again. Very easy, and a real crowd pleaser.

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  • on April 12, 2012

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    I loved this recipe! The first time I made it pears were not in season so I used peaches. This was ok since the peaches were a bit firm, but the second time I made it with the pears, wonderful. Both times i made it for company and they loved it I loved not only the taste but the great presentation for such a simple dessert. I was in Italy recently and noticed how creamy the cannoli filling was so I started using the ricotta filling recipe with a bit of orange zest added for my cannoli filling.My daughter and I both thought this was very close to the cannoli we had in Italy. We love David Rocco's shows and hope to see some new episodes soon!

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  • on January 04, 2012

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    I attempted to create this pie, but decided to do a few substitutions. Instead of pears, I used fresh strawberries & instead of the apricot glaze, I created my own strawberry/raspberry glaze. I also added 1/2 cup (4oz of mascarpone cheese to add a different texture/flavor alongside the ricotta cheese. Since the previous review stated that it was bland, I also added 1/4c sugar to the cheese filling. Overall, the pie turned out well and I had good reviews about it's taste and presentation. There were some who weren't used to the texture of the ricotta cheese so maybe I'd do 1/2 ricotta cheese & 1/2 mascarpone cheese to please their tastebuds the next time I make this pie.

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