Terranea Blog

Apr 27 Blog ImageApr27

Springtime Recipe: Ricotta Pine Nut Torte

Terranea Resort’s Executive Pastry Chef Pierino Jermonti has shared his own personal recipe for a delicious spring tart!  The ingredients of California citrus and pine nuts give the tart a unique texture and balance of flavor, making the Ricotta Pine Nut Torte a light and tasty dessert perfect for this time of year. See below for the ingredients and recipe or visit sea beans and Catalina Kitchen to try this special tart.



For the Crust

  • 4 1/5 cups (500 g) unbleached all-purpose flour
  • 4 or 5 egg yolks
  • The grated zest of an orange
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted butter
  • 2 cups (200 g) powdered sugar
  • A pinch of salt

For the Filling

  • 12 ounces (300 g) fresh ricotta
  • 4 yolks
  • 1 pint (500 ml) whole milk
  • 1/2 cup plus 2 tablespoons (60 g) flour
  • 4/5 cup (180 g) sugar

To Decorate

  • Milk to brush the top of the crust 
  • A handful of pine nuts
  • Confectioner's sugar

Prep Time: 90 minutes

Cook Time: 45 minutes


Prepare the crust dough by mixing the ingredients gently, in a mixer with paddle attachment, just to incorporate and chill the dough for an hour in the refrigerator.

In the meantime, lightly whisk the yolks and the sugar, then sift in the flour, mixing carefully to keep lumps from forming, and then add the milk in a thin stream, again stirring gently. Once the mixture is smooth, gently heat it, over a medium heat in a sauce pot, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, let it cook for 2 more minutes while stirring gently, done; transfer it to a bowl, so that it can stop the cooking process and let it cool thoroughly. Mix the ricotta into it.

Preheat your oven to 370 F (180 C).

Roll out the crust dough and use half of it to line a crostata pan (a low-sided 10-inch pan). Pour the ricotta mixture into the middle of the pan, forming a mound, and cover it with the remaining half of the dough, tamping the edges down firmly to seal them.

Brush the top with milk, and scatter the pine nuts over it. Bake the torte for about an hour, let it cool, dust it with confectioner's sugar, and serve.

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Finished spring tart


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