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It’s always fun when Victor disappears into the kitchen. I know I’m in for a treat. And treat is what I got on his take on a Mario Batali recipe.

We had ricotta, we had pistachios, we had pistachio cream – why not make a pistachio ricotta tart instead of his Sambucca and orange and stuff?  Why not, indeed?!?

The original recipe called for a 9″ cake pan. Victor used a 10″ springform to make a thinner tart-like dessert.

Pistachio Ricotta Tart

  • 1 16oz container ricotta
  • 2/3 cup granulated sugar
  • 3/4 cup Pistachio Cream Liqueur
  • 3 eggs, separated
  • 3/4 cup coarsely-chopped roasted, unsalted pistachios
  • Butter for greasing the pan

Preheat the oven to 300°.

Lightly butter a 10″ spring form pan.

Combine the ricotta, sugar, pistachio cream, and 3 egg yolks. Mix until blended. Add the egg whites 1 at a time, mixing well after each addition.

Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 45 minutes.

Serve warm, room temperature, or cold!

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It rocked! Rich and creamy with the perfect amount of crunch. I even went back in and sneaked another sliver. I could have consumed more.

The beauty of a dessert like this is as long as you keep the proportions in line, you can make it into anything you want.

Have fun with it – and when you’re heading back for that second piece, don’t say i didn’t warn you!