Chef's Recipes

Torta di moscato

Australian Gourmet Traveller Italian dessert recipe for torta di moscato by Melbourne restaurant Cafe di Stasio.

  • Serves 10
  • 20 mins preparation
  • 40 mins cooking plus soaking, resting, cooling
Torta di moscato
Torta di moscato

“I would be grateful if you would please ask the pastry chef at Melbourne’s Café di Stasio for the recipe to their delicious muscat tart – it was such a sensational end to a memorable meal.”
Jeremy Hatfield, Ashwood, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 150 gm raisins (1 cup)
  • 200 ml muscat
  • 220 gm white sugar (1 cup)
  • 2 eggs
  • 280 gm double cream
  • 60 ml lemon juice (¼ cup)
  • ½ tsp each freshly grated nutmeg and ground cinnamon
  • ¼ tsp ground cloves
  • For dusting: caster sugar
Sweet pastry
  • 250 gm plain flour
  • 60 gm caster sugar
  • 150 gm butter, coarsely chopped
  • 1 large egg (59gm), lightly beaten


  • 1
    Combine raisins and muscat in a bowl and set aside until raisins are plump and most of the muscat is absorbed (2 hours).
  • 2
    Meanwhile, for sweet pastry, sift flour and sugar onto a work surface. Make a well in the centre, add butter and rub in with fingertips until fine crumbs form. Add egg and gently knead to combine, shape into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 3
    Preheat oven to 190C. Roll out pastry on a lightly floured surface into a 5mm-thick round and line a 26cm-diameter fluted tart tin. Trim edges and refrigerate to rest (30 minutes), then blind bake until light golden (20-25 minutes). Remove paper and weights, set aside to cool.
  • 4
    Reduce oven to 170C. Whisk sugar and eggs in a bowl to just combine. Add remaining ingredients and stir to combine, pour into pastry case (there may be a little mixture left over) and bake until just set (10-15 minutes). Cool to room temperature on a wire rack, then dust evenly with caster sugar and caramelise with a blowtorch or under a hot grill. Cut into wedges and serve.


This recipe is from the May 2010 issue of .