These Italian Ricotta Custard Squares are a slice of pure dolce vita—creamy, delicate, and kissed with just the right amount of sweetness. Inspired by traditional Italian baking, this recipe blends the richness of ricotta cheese with a silky custard filling, all nestled inside a golden, buttery crust. Each square is a celebration of texture: the crust is firm and slightly crumbly, the filling is smooth and luscious, and the top bakes to a gentle bronze that hints at the magic within.
This dessert is beloved across Italian households, often served during holidays, family gatherings, or Sunday lunches. It’s rustic yet refined, comforting yet elegant. The ricotta adds a subtle tang and creaminess that sets it apart from typical custard bakes, while the hint of citrus zest and vanilla brings warmth and brightness. Whether enjoyed with espresso or shared at a party, these squares are guaranteed to win hearts—just like they did with your friends, Hassan.
INGREDIENTS:
For the Crust:
- 2 cups (250g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
For the Ricotta Custard Filling:
- 2 cups (500g) fresh ricotta cheese
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 2 tbsp cornstarch
- Optional: ¼ tsp cinnamon or nutmeg
INSTRUCTIONS:
- Prepare the Crust:
In a mixing bowl, combine flour, sugar, and salt. Add cold butter and rub it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and vanilla extract. Mix gently until the dough comes together. If it’s too dry, add a teaspoon of cold water. Press the dough evenly into a parchment-lined 9×13-inch baking dish, forming a base and slightly raised edges. Chill in the fridge while you prepare the filling. - Make the Ricotta Custard:
In a large bowl, whisk together ricotta, sugar, eggs, vanilla, citrus zest, and cornstarch until smooth. If using cinnamon or nutmeg, add it now. The mixture should be creamy and pourable, with no lumps. If your ricotta is grainy, you can blend it briefly for a smoother texture. - Assemble and Bake:
Preheat your oven to 175°C (350°F). Pour the ricotta custard filling over the chilled crust and smooth the top with a spatula. Bake for 35–40 minutes, or until the filling is set and the top is lightly golden. The center should be firm but still slightly jiggly. - Cool and Slice:
Allow the dessert to cool completely at room temperature, then refrigerate for at least 2 hours to firm up. Slice into squares using a sharp knife. Wipe the blade between cuts for clean edges. - Serve:
Dust with powdered sugar before serving. Garnish with fresh berries or mint leaves if desired. Serve chilled or at room temperature.
Serving Suggestions & Variations:
- Add a layer of fruit preserves (apricot or raspberry) between the crust and custard for a fruity twist.
- Use almond extract instead of vanilla for a Sicilian flair.
- Top with toasted pine nuts or slivered almonds for texture.
- Make mini versions in muffin tins for individual servings.
Narrative Notes:
This recipe is a beautiful bridge between tradition and indulgence. Hassan, it’s clear this dessert has become a favorite in your circle—and for good reason. It’s elegant, easy to share, and deeply satisfying. If you’re building a collection of Italian-inspired treats, this one deserves a place of honor.
Let me know if you’d like a printable version or a sugar-free adaptation next. I’d love to help you build a “From Italy with Love” recipe series.