Name: Ricotta Pie (Torta di Ricotta) with Lemon and Honey
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 204 g Effie's Oatcakes oat, pecan or cocoa biscuits; 56 g butter (4 tablespoons, melted); 50 g granulated sugar (1/4 cup ); 226 g ricotta (8 oz., at room temperature ); 113 g cream cheese (4 oz., brick style at room temperature ); 2 large eggs (at room temperature); 113 g honey; 1/4 teaspoon kosher salt; 2 tablespoons lemon zest (from 4 lemons); 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 cup heavy cream (235 ml ); 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 cup fresh berries; 1/4 cup edible flowers; 2 tablespoons mint leaves; 1 tablespoon honey; 1/2 teaspoon lemon zest

This recipe and post are sponsored by Nantucket Looms. Thank you for supporting the brand partnerships that make Fare Isle possible!

Lemon Honey Ricotta Pie – Torta di Ricotta Recipe Origins

The Italian word torta can translate to cake, pie, or tart in English. And then there is also the word crostata which can mean pie or tart in English. I went with calling this delicious lemon-honey version of Italian torta di ricotta, ricotta pie in English because that seems to be the most common translation of similar recipes found online. If you’re Italian, please feel free to chime in the comments with any clarifications you may have. By any name you call it, this ricotta pie is absolutely delicious.

The filling is made from a base of ricotta cheese – fresh is best if you can find it – and softened cream cheese. It’s similar to a cheesecake but has some texture and bite from the ricotta. This ricotta pie is a perfect dessert to serve at Easter, Mother’s Day, or any spring celebration. Garnishing it with soft peaks of whipped cream and fresh berries along with edible flowers and mint leaves gives this dessert a beautiful presentation.

Press play on the video below to watch how to make this ricotta pie from start to finish!

Lemon & Honey

Lemon is a classic flavor for this dessert but using honey as the sweetener is more unusual. Lemon and honey are a classic combination and balance each other out quite well in this ricotta tart. Honey adds a floral note and can range from mild to very strong depending on the variety of honey you use. I would suggest using light-colored and mild-flavored wildflower honey so that it doesn’t overpower the dessert. You can always swap out the honey with sugar or do half honey – half sugar for a more mild honey flavor.

I used a local Nantucket honey called Bee Happy Honey Co. which can be purchased at the Nantucket Looms in their shop on Main St. or online and shipped to your door.

Oatcake Crust

The crust is made from Effie’s Oatcakes oat biscuits, which are mildly sweet crunchy Scottish style biscuits that are a cross between a cookie and cracker. They are absolutely delicious and made with wholesome ingredients. You can find several varieties of Effie’s Oatcakes including their oat biscuits, pecan biscuits and cocoa biscuits, all of which would work well in the recipe, at Nantucket Looms as well.

I love the combination of the crunchy oatcake crust with the sweet creamy ricotta filling of this ricotta pie. If you can’t source oatcakes then you can always do a graham cracker crust or a shortbread cookie crust instead. Either of those would also work well in this recipe.

Tips & Tricks for a Perfect Ricotta Pie

Make sure the filling ingredients are all at room temperature.
Use a non-stick 9-inch tart pan with a removable bottom for easy transfer of the finished tart/pie.
You’ll know the filling is set when you see the edges puff up slightly and the center will still be jiggly.
Look for good quality ricotta if you can find it for better flavor. It should have only a few ingredients and no preservatives.
Make sure to refrigerate the baked ricotta pie for at least 2 hours and up to overnight for the best results and to let the filling completely set up. It will be easier to slice and the flavors will come to together the longer it chills.
Chill the bowl and whisk about 30 minutes before you whip the heavy cream, which will help to whip it quickly and form nice soft peaks.

Nantucket Looms

I’m so happy to be partnering with one of my favorite Nantucket businesses for this post and recipe. Nantucket Looms is a women-owned business in the heart of Nantucket with a focus on handwoven textiles, home design services, and home furnishings. Nantucket Looms has been an island fixture since 1968. Their handwoven textiles are made with attention and care with the finest materials by master weavers right above their charming storefront at 51 Main Street.

Featured in this post are their beautiful thick and absorbent hand-woven cotton kitchen towels and table runners. Available in a variety of coastal blues, greys, and creams, they are the perfect addition to any home kitchen and evoke the feeling of Nantucket’s simple yet elegant sensibility.

In their brick and mortar shop, you can find a mix of curated and vintage Nantucket style home furnishings, kitchen and pantry essentials, and their beautiful handwoven textiles. Shop all the kitchen and tabletop items featured in the photos and video of this post here.

Follow Nantucket Looms on Instagram for Nantucket lifestyle and decor inspiration as well as behind-the-scenes videos and images of the process and artistry behind their handwoven textiles.

Happy baking!

xx Kaity