So I figured, oh well, at least I tried. Then, I didn’t want to like it. I don’t know why - I guess because I knew it was a little overcooked, and I didn't have the proper pan. But, wow, did I LOVE this! The creamy ricotta and the lemon zest on top of a shortbread-tasting crust (even if over-baked) was decadent, yet, light.
I can see (and taste) why Argentinians are fond of this treat. For more details (and the recipe I followed), I encourage you to check-out the link below. You'll see a more appropriate photo of what a real Tarta de Ricota should look like and you'll learn more about its little origins as it made its journey from Italy to Argentina.