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Ricotta and pear torta

  • 8:00 Prep
  • 0:45 Cook
  • 12 Servings
  • Advanced


  • 500g low-fat Greek yoghurt
  • 1 large Beurre Bosc pear
  • 1 lemon, rind grated, juiced
  • 650g fresh ricotta
  • 80g organic panela sugar
  • 2 1/2 tablespoons gluten-free cornflour
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon, plus extra, to sprinkle
  • 3 eggs


  • Food-grade muslin cloth, 22cm (base measurement) springform cake pan


  • 1
    Place a fine sieve over a bowl and line the sieve with 2 layers of muslin. Place yoghurt in the centre. Enclose in muslin and twist to secure. Place in the fridge for 4 hours to drain.
  • 2
    Preheat oven to 150C/130C fan forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper. Halve the pear. Reserve 1 pear half. Peel, core and chop remaining half. Use a stick blender to process chopped pear and 2 tsp lemon juice in a jug until smooth.
  • 3
    Process the ricotta, sugar, cornflour, vanilla, cinnamon, lemon rind, 1 tbs lemon juice, strained yoghurt and pear mixture in a food processor until smooth, scraping down sides occasionally. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan.
  • 4
    Halve remaining pear. Remove core and discard. Thinly slice pear quarters into thin slices. Lightly brush with lemon juice to prevent discolouration. Top torta with pear slices, overlapping slightly in a circle. Bake for 45 minutes or until just set in centre. Turn off oven. Cool in oven, with door slightly ajar, for 20 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Sprinkle with extra cinnamon.

Source: taste.com.au


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