• 1 loaf of shortcrust pastry of 450gr;
  • 300 gr of Ricotta of Bufala Campana DOP;
  • 150 grams of sugar;
  • 1 medium whole egg;
  • peel of 1 orange;
  • 2 tablespoons of Grand Marnier;


Drain perfectly the Ricotta of Bufala Campana DOP, whip it with sugar and orange peel until the mixture takes on a creamy and lump-free appearance.
Add the liqueur, stir, then add the whole egg.
Mix again until the mixture is velvety and put in the fridge covered with a film for about 30 min.
Roll out the shortcrust pastry (thickness of 4 – 5 mm) and cover a tart pan by pricking the bottom cutting off the edges.
Pour the ricotta filling into the shortcrust shell, leveling it well and covering it with strips of shortcrust pastry arranged in a grid forming diamonds.
Bake in a very hot oven at 180 ºC for the first 20 minutes, then lower to 160 ºC. and continue cooking for another 30 minutes, until the tart becomes golden brown.
Remove from the oven and let cool completely before portioning and serving.