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!


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!