Ricotta and Pine Nut Tart
There are plenty of variations of the creamy, lemon-scented Sicilian classic Torta della nonna (literally Grandmother’s pie). The one that captured my attention (and also the recipe I taught in my Flavors of Sicily course) used a combination of fresh ricotta, lemon juice, sugar, eggs and pine nuts. It was always a major hit with anyone who sampled it.
My vegan variation uses vegan ricotta – easily available or made – combined with a thick vegan quark or yogurt and silken tofu. Once baked, the consistency and flavor is similar to a cheesecake or thickened crème brulée…in other words –
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