Nonna Giulia’s Ricotta & Hazelnut Torte with Vino Cotto
100gm (1/2 cup) dried figs, stem removed, thinly cut
60ml (1/4 cup) Vino Cotto
750gm fresh ricotta, drained in a colander for a few hours or overnight
110gm (1/2 cup) castor sugar
2 tbsp honey
2 eggs, separated
100gm (3/4 cup) roasted hazelnuts, skin removed, coarsely chopped
Rind of ½ orange
Icing sugar, sifted
185gm (1 ¼ cup) plain flour
125gm cold butter, chopped
55gm (1/4 cup) caster sugar
1 egg , separated
A few drops of cold water
Begin with making the pastry. Combine in a food processor bowl the flour, butter, sugar, egg yolk and a pinch of salt. Pulse the ingredients until mixture comes together. May need to add a few drops of water to help the mixture bind.
Turn onto a floured work surface and knead gently until smooth, about 3-4 minutes. Roll into a flat disc shape and cover with plastic wrap. Refrigerate for 1 hour.
Preheat oven to 180C.
Combine figs and vino cotto in a small glass bowl and soak for 30 minutes.
In an electric mixer bowl add ricotta, sugar, honey and egg yolks. Whisk until smooth. Gently fold in the hazelnuts, orange rind and fig mixture with any remaining vino cotto syrup.
In a separate clean bowl, whisk the egg whites with a pinch of salt until firm peaks fold. Gently fold into the ricotta mixture. This will give the tart a lighter texture.
Roll pastry within it’s plastic wrap and press into a greased 30cm tart pan. Trim pastry edges and re-roll offcuts into several 1cm wide strips to form lattice over the tart.
Spoon ricotta mixture into pastry case.
Place lattice strips over the tart.
Brush pastry with egg white and bake until tart is cooked and golden (50minutes).
Serve warm or cold and dust with sifted icing sugar.