Christmas Ideas: Wonderful real Vermicelli Pasta Cake, one of the best ever!



For The Pastry

  • 225g of unsalted butter, straight from the fridge
  • 4 egg yolks, 450g of plain flour
  • 175g of caster sugar
  • Extra flour for dusting


For the filling

  • 450g of ricotta
  • 115 caster sugar
  • Grated zest and juice of 1 lemon
  • 1 tsp of cinnamon, 4 tbsp of vanilla essence
  • 115g of candied orange or mixed peel (orange & cedro, you will find in David Jones)
  • 1 egg separated, 550ml of milk
  • 175g of vermicelli
  • Pinch of salt, Icing sugar for dusting
  • 28cm loose-bottomed flan tin



  • Preheat the oven 190 C

To make the pastry:

  • Cut the cold butter into small pieces and keep rubbing it with the flour.
  • Make a well with the flour butter mixture.
  • Add the yolks and sugar in the middle. Mix the yolk with the sugar and then start adding the flour / butter through it.
  • Do not forget you should never overwork a pasta frolla. Or, you can use a food processor, starting with flour butter, then adding the other ingredients until a dough is formed.


To make the filling

  • Put the ricotta, sugar (reserve 2 tbsp), half the lemon zest, lemon juice, vanilla essence, cinnamon, candied peel & the egg yolk in a bowl & beat together.
  • In a pan bring the milk to the boil. Add the vermicelli, the remaining sugar and lemon zest. Add a generous pinch of salt and let the vermicelli absorb nearly all the milk.


  • While it is still warm, blend the pasta carefully into the ricotta mixture. Whisk the egg white until it holds its shape, then fold into the mixture.
  • Roll the pastry and use two-thirds to line your tin.
  • This is a very short crust pastry but you can patch it very easily.
  • Add the filling.
  • Cut the remaining pastry into strips and arrange in a lattice pattern over the top of the tart.
  • Bake in the oven for 40 to 50 minutes.
  • Dust with icing sugar.
  • Serve warm or cold.