The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crostata di ricotta

You'll need

120 gm caster sugar 3 egg yolks 650 gm firm ricotta, drained well 25 gm fine fresh breadcrumbs 2 tbsp pouring cream Finely grated rind of 1 lemon To serve: good-quality chocolate gelato   Marsala-soaked fruit 6 dried figs, halved horizontally 80 gm (½ cup) sultanas Thinly peeled rind of 1 lemon 350 ml Marsala   Lemon pastry 250 gm plain flour 125 gm butter, coarsely chopped 2 egg yolks Finely grated rind of 1 lemon


  • 01
  • For Marsala-soaked fruit, soak figs, sultanas and lemon rind in a non-reactive container with Marsala (overnight). Strain Marsala through a fine sieve (reserve fruit) into a saucepan, add soaked lemon rind and cook over medium heat until reduced by half (10-20 minutes). Add reserved fruit and set aside.
  • 02
  • For lemon pastry, process flour and butter with a pinch of salt in a food processor until fine crumbs form, add yolks, lemon rind and 1 tsp water and pulse to combine. Turn onto a work surface and gently knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Roll dough to a 31cm-diameter round, line a 23cm-diameter, 4cm-deep tart tin, trim edges, then refrigerate to rest (30 minutes).
  • 04
  • Preheat oven to 180C. Blind bake pastry until light golden (15-20 minutes), then remove paper and weights and bake until golden (5-10 minutes).
  • 05
  • Meanwhile, whisk sugar and yolks in an electric mixer, add ricotta and whisk to combine, then stir through breadcrumbs, cream, lemon rind and 60ml Marsala from Marsala-soaked fruit. Spoon into pastry case and bake until set and golden (40-50 minutes). Cool to room temperature, top with Marsala-soaked fruit and serve with chocolate gelato.

Crostata di ricotta is the Roman take on cheesecake. Traditionally, it is decorated with a lattice pastry top; if you'd like to follow tradition, simply double the pastry ingredients and lay 5mm-wide strips of pastry over the ricotta filling in a lattice pattern. Chocolate gelato is optional, but when combined with the flavours of ricotta, fig and Marsala, it's a welcome addition. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

A sweet passito-style dessert wine.

Featured in

May 2011

You might also like...

Pasta recipes


Egg-yolk pasta dough

Roman recipes


Whole-egg pasta dough

Italian recipes


Basic pasta recipe

Gnocchi recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes


Balsamic caramel figs with ricotta mousse

Italian poultry recipes


Cognac and hazelnut affogato

Pizza recipes


Panettone, ricotta and peach cake

Meatball recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.