It’s weird to admit, considering how much I bake, that there are no traditional Easter desserts in my family. Though we celebrate it every year, we don’t have one consistent dessert we rely on. So, I decided to research what other people eat and came across this Italian tart. The idea is simple enough, a basic sweet pasta frolla dough with a ricotta filling similar to cheesecake, but less thick and dense. I like the grainier texture, too, especially with the cinnamon. Some other recipes added chocolate chips, switched up the citrus to orange or eliminated the cinnamon altogether, so definitely go with what you like best since they would all taste good. I went all out and bought fresh ricotta from a local Italian store and it made a world of difference, so splurge if you can!

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Makes one 9 or 10-inch tart

Ingredients

Pasta Frolla

• 3 cups (390 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 12 tablespoons (169 grams) cold unsalted butter, cut into chunks
• 4 eggs (200 grams)

Ricotta Filling

• 1 1/2 pounds (680 grams) full fat ricotta cheese
• 1/2 cup (100 grams) granulated sugar
• 4 eggs (200 grams)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon, plus more for dusting
• 2 teaspoons lemon zest
• Confectioners’ sugar, for dusting (optional)

Instructions:

Make the Pasta Frolla:

1. In a food processor, add the flour, sugar, baking powder and salt, pulsing a few times to combine. Add the butter, pulsing until only small, fine pieces remain.

2. Whisk the eggs gently together in a separate bowl and then pulse to combine with the flour mixture, just until the mixture starts to come together.

3. Divide the dough, one roughly 2/3 of the mixture and the other the remaining 1/3. Wrap in plastic, shape into discs and refrigerate for at least an hour. Dough can remain unrolled and refrigerator for up to 2 days in advance.

Make the Ricotta Filling:

4. In a medium mixing bowl, combine the ricotta and sugar with a spoon or spatula. Add the eggs one at a time, mixing until each is incorporated.

5. Add the balance of ingredients, mixing to combine and set aside while you prepare the tart.

Assemble the Tart:

6. Preheat the oven to 350˚F and lightly grease a 9 or 10-inch pan with a removable bottom.

7. On a floured work surface, roll out the larger piece of dough to about a 14-inch circle. Line the greased pan with the dough, fitting it gently onto the bottom and fully up the sides. Trim the excess away and discard.

8. Fill the dough with the ricotta mixture.

9. Roll out the smaller disc and cut into ten 1-inch strips. Create a lattice pattern with the strips over the filling, cutting away the excess on the sides. Gently fold over the dough on the sides of the pan to adhere to the filling and strips.

10. Bake for 45 to 55 minutes or until the sides are golden brown and the filling is set. Set on a wire rack to cool completely.

11. When ready to serve, unmold the tart and dust with cinnamon and confectioners’ sugar. The tart can be covered in plastic and stored in the refrigerator for up to 3 days.