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Ricotta and apple bake

Ricotta and apple tart


  • tart form of ca. 23cm diameter


  • 250 g Ricotta cheese
  • 100 ml 30% fat cream
  • 2 large eggs; yolks and whites separated
  • 2-3 tbsp sugar
  • 2 tbsp powdered vanilla pudding, sifted
  • 1-2 apples (depending on size, peeled and cut into crescents)
  • Optional: cinnamon and powdered sugar to sprinkle on top


  • Pre-heat oven to 190ºC.*
  • Place all ingredients (except egg whites and apples) into a large bowl and mix until combined with a kitchen whisk.
  • Beat the egg whites separately until stiff and mix gently with the cheese mixture.
  • Gently put the prepared mix into a baking dish greased with butter. Put the apple pieces on top.
  • Bake at 190ºC (I baked with hot air but you can use the traditional method) for about 20 - 30 minutes. The smaller and deeper the baking dish - you will have to bake longer. I baked mine for about 20 minutes in the flat tart form.
  • Once baked, take out of the oven and sprinkle the top with cinnamon. It's best served immediately when warm but it's also yummy when cold :)


*I baked with fan option but you can also bake it with top-bottom heat.