Simple recipes · clear steps · everyday ingredients
Quick Med KitchenSaved
Home/Recipes/Cassata al Forno

Cassata al Forno

Shortcrust tart enclosing ricotta and chocolate

Sicilian baked cassata with a shortcrust case and a drained sheep’s ricotta filling scented with citrus and dark chocolate.

Jump to recipe
Prep40 minsCook60 minsServes10DifficultyMedium

Plus 10 hrs 30 min for draining ricotta, chilling pastry and cooling the tart; included in the total time below.

Editorial recipe cover for Cassata al Forno, from Sicily, especially Palermo

Sicily, especially Palermo

The regional version.

The baked ricotta-and-chocolate cassata family, using a closed shortcrust lid rather than marzipan icing.

  • A baked shortcrust case encloses the ricotta filling.
  • Sheep’s ricotta and chocolate form the centre.
  • This is the baked cassata, not the iced sponge-and-marzipan cassata.

Technique: shortcrust tart enclosing ricotta and chocolate

Use well-drained ricotta and keep the pastry cool while rolling. A fully enclosed lid traps steam, so pierce it lightly. Let the filling settle as the tart cools.

The recipe

Cassata al Forno

40 min prep60 min cook12 hrs 10 min total10 portions

Includes 10 hrs 30 min for draining ricotta, chilling pastry and cooling the tart.

Scale:

Ingredients

Pastry

Filling

Method

  1. 1

    Drain ricotta in a sieve in the refrigerator for at least 8 hours. Rub lard into flour, then add pastry sugar, yolks, lemon zest and salt.

  2. 2

    Bring pastry together with only enough cold water to bind. Wrap and chill for 30 minutes.

  3. 3

    Sieve ricotta and mix with filling sugar, chocolate, candied citrus, orange zest, cinnamon and vanilla.

  4. 4

    Heat oven to 180°C. Roll two thirds of pastry to line a 24 cm deep tart tin; prick its base.

  5. 5

    Fill with ricotta mixture. Roll remaining pastry into a lid, seal to the edge and make a few small steam holes.

  6. 6

    Bake for 50–60 minutes until the pastry is cooked and golden. Cool completely before unmoulding and slicing.

The version on this page

The baked ricotta-and-chocolate cassata family, using a closed shortcrust lid rather than marzipan icing.

  • A baked shortcrust case encloses the ricotta filling.
  • Sheep’s ricotta and chocolate form the centre.
  • This is the baked cassata, not the iced sponge-and-marzipan cassata.

Cooking it well

Use well-drained ricotta and keep the pastry cool while rolling. A fully enclosed lid traps steam, so pierce it lightly. Let the filling settle as the tart cools.

Serving and planning

Cut into small wedges once completely cool. It is suited to preparing a day ahead and chilling after cooling.

Allow 630 additional minutes for draining ricotta, chilling pastry and cooling the tart. This is included in the total recipe time, alongside active preparation and cooking.

Explore the Sicilian cooking guide for related dishes and pantry notes.

Storage

Refrigerate the cooled tart in a covered container for up to 3 days.

Freezing

Freeze individual cooled slices for up to 1 month; thaw in the refrigerator. The pastry will be less crisp.

Reheating

Serve chilled or let a portion stand briefly before eating; reheating is unnecessary.

Keep cooking

You might also like

Editorial recipe cover for Cannoli Siciliani, from Sicily9 hrs 35 min

Sicilian · Frying

Cannoli Siciliani

Sicilian cannoli with thin fried shells, drained sheep’s ricotta, chocolate and candied orange, filled just before serving.

Editorial recipe cover for Cassatelle di Ricotta, from Sicily2 hrs

Sicilian · Frying

Cassatelle di Ricotta

Sicilian cassatelle with thin Marsala-and-lard pastry enclosing sweet sheep’s ricotta, fried until lightly golden.

Editorial recipe cover for Sfinci di San Giuseppe, from Palermo, Sicily2 hrs 5 min

Sicilian · Frying

Sfinci di San Giuseppe

Palermo’s San Giuseppe sfinci: airy fried choux puffs with sweet sheep’s ricotta, chocolate, pistachios and candied fruit.