A Timeless Roman-Jewish Classic

Among the many dishes rooted in deep family traditions, the crostata di ricotta e visciole stands out as a traditional Roman dessert with centuries-old origins. This beloved tart is a staple of Roman-Jewish cuisine, passed down orally from generation to generation.
The origins of this dessert date back to the 18th century, when papal edicts prohibited Jewish bakers from selling dairy products. To avoid detection by papal guards, they cleverly concealed ricotta between two layers of shortcrust pastry, blending it with sour cherries to make it less noticeable.

Where to Find the Best Ricotta and Sour Cherry Tart in Rome

Even today, this dessert remains an icon of the Jewish Ghetto in Rome. At the Portico d’Ottavia, one of the city’s most historic bakeries still prepares an irresistible version of this tart. The recipe remains a closely guarded secret, passed down through generations.

What Makes This Tart Special?

This delicious traditional Roman dessert consists of:

  • A crisp shortcrust pastry base

  • A layer of sour cherry jam

  • A creamy ricotta filling flavored with sambuca

  • A second layer of shortcrust pastry, sealing in the flavors

Ricotta and Sour Cherry Tart Recipe

Ingredients

For the shortcrust pastry:

  • 400 g all-purpose flour, 200 g sugar, 200 g butter (room temperature), 4 egg yolks, Zest of one lemon

For the filling:

  • 400 g ricotta, 120 g sugar, 1 egg, 2 tablespoons sambuca, 1 jar of sour cherry jam (about 350 g)

Instructions

  1. Prepare the shortcrust pastry: In a large bowl, mix the flour and sugar. Cut the butter into small pieces and add it to the mixture. Place the egg yolks in the center and knead quickly until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  2. Assemble the tart: Grease and flour a 24 cm baking pan. Roll out the chilled dough and press it into the pan, saving some for the top layer. Spread a layer of sour cherry jam over the pastry.

  3. Prepare the ricotta filling: In a separate bowl, mix ricotta, sugar, egg, and sambuca until smooth. Pour this mixture over the jam.

  4. Decorate and bake: Roll out the remaining dough and cut strips to create a lattice on top of the tart. Bake at 180°C (350°F) for about 45–60 minutes, until golden brown.

  5. Cool and serve: Let the tart cool completely, then store it in the refrigerator until serving.

Enjoy this traditional Roman dessert, a taste of history and tradition in every bite!