Farro and ricotta tart
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Farro and ricotta tart

This farro and ricotta tart has a soft filling as the farro is simmered in milk and cream and later stirred into the ricotta. There’s a delicate orange hint and a handful of chocolate chips in the filling. 
Course Dessert
Cuisine Italian
Keyword ricotta, tart, farro, chocolate
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting time for the short crust pastry 2 hours
Total Time 1 hour 30 minutes
Servings 8 people


For short crust shell

  • 300 g (2/3 lb) of farro flour
  • 150 (5 ¼ oz g – 1 1/3 stick) of butter, at room temperature
  • 120 g (½ cup, packed - 4 ¼ oz) of brown cane sugar
  • ½ teaspoon of salt
  • Grated zest of 1 organic orange
  • 1 egg

For the filling

  • 150 g (3/4 cup – 5 ¼ oz) of hulled farro
  • 300 ml (1 ¼ cup) of cream
  • 200 ml (3/4 cup) of whole milk
  • 50 g (4 tablespoons) of sugar
  • ¼ teaspoon of salt
  • Seeds of ½ vanilla bean
  • 250 g (1 cup – 8 ¾ oz) of fresh ricotta
  • Grated zest of 1 organic orange
  • 1 egg
  • A handful of chocolate chips


  • Rub the butter, the farro flour and the sugar with your fingertips just until combined.
  • Add the salt and the grated zest of an orange. You don’t want large lumps of butter remaining in the dough.
  • Mix in the beaten egg. Try to work quickly so that it does not become greasy, press the dough together, wrap it in cling film and let sit in the fridge for a few hours or even overnight.
  • Now prepare the tart filling. Cook the farro in hot boiling water according to the package instructions. When it is cooked al dente, drain it and transfer it into a saucepan with cream, sugar, salt and vanilla seeds.
  • Cook over medium heat for about 25 minutes, stirring often, or until the farro has absorbed the milk and the cream. You don’t want the farro to be too dry, aim for a risotto texture, creamy and soft. Let it cool down completely.
  • When the farro is cold, mix in the ricotta, the grated orange zest and the chocolate chips.
  • When it’s time to finally bake your farro and ricotta tart, heat the oven to 180°C (350°F – gas mark 4).
  • Remove the short crust pastry from the fridge, divide it in a half, then knead it until softened, then roll it out on a floured surface with a rolling pin in a 5 mm thick sheet. Keep the second half in the fridge until needed.
  • Line a 24 cm round loose bottom baking pan with the short pastry. Spoon the farro and ricotta filling into the short crust shell, smooth it with a spatula and remove the excess dough.
  • Use the other half of the dough to decorate the top of the tart.
  • Bake the farro and ricotta tart for about 45 minutes, until set and golden.
  • Allow it to cool down for a few hours before slicing and enjoining it.
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