Torta di ricotta e visciole (ricotta and sour cherry tart) is a long-standing tradition in Rome. It can be found on the dessert menu in practically all the trattorias and is a measure of comparison between restaurants. But be careful, it’s made with a specific variety of cherry. Called visciole (prunus cerasus in Latin), they are one of a few varieties of Italian sour cherries that include amarena (morello cherries).
In a nutshell, in Rome it’s simply not enough to know how to make amatriciana and carbonara because a crowning conclusion always needs to be taken. The Mori Brothers are well aware of this and in their tavern in Ostiense, every day they have Mamma Giuliana’s tart on display on the dessert trolley. Mother Giuliana tells us that hers is her mother-in-law's recipe, which has been handed down for generations. A Mori family charming characteristic is the use of buffalo ricotta cheese instead of sheep ricotta, which is more common in Rome and Lazio in particular. An indulgence for an all-encompassing flavor.
The recipe: Ricotta and Sour Cherry Tart
Ingredients:
For the shortbread
1 OZ flour
1 whole egg + 3 yolks
7 oz sugar
7 oz butter at room temperature
1 grated lemon
For the filling
1 and a half jar of cherry jam 9 oz
1 lb 8 oz Ricotta di Bufala
two tablespoons of sugar
1 egg
2 Rum stoppers
Icing sugar to decorate
Method:
First you prepare the shortcrust pastry, making a classic mountain of flour on the pastry board, widening it in the center to accommodate the eggs, then the butter at room temperature and the flour. Work quickly and prepare a pastry that should be left to rest in the refrigerator for at least an hour.
In the meantime, prepare the mixture of ricotta, sugar, an egg and the rum. Drain the ricotta properly from its preserving liquid and whipping everything with a whisk. With the help of a rolling pin and baking paper, spread a little more than half of the shortcrust pastry out, keeping aside a piece to make strips.
Then lay the mixture on the baking tray and fill it first with a generous layer of jam (you have to fill the whole surface correctly), then gently spread the ricotta filling making two separate layers, without mixing the two compounds.
Finally, decorate with strips of pastry cut with a toothed wheel and bake at 350° F in a preheated oven for 30 minutes or until the shortcrust pastry is golden brown.
Once cooled, sprinkle the tart with icing sugar.