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Ricotta TartFrom Italian Cooking and Living, June/July 2003
For the dough:
- 3 sticks plus 1 tablespoon
- unsalted butter, softened
- 2 egg yolks
- 3/4 cup sugar
- 1 pound 00-grade flour (for purchasing information, see resources,
page 102)
For the filling:
- 21/4 pounds fresh ricotta
- 1 cup sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- confectioners' sugar for dusting
Preheat oven to 400°. Prepare the dough: In a bowl, mix the
butter, egg yolks and sugar with a wooden spoon until combined. Add the flour,
a little bit at a time, and gently mix with your hands until it is all incorporated.
Divide the dough in half, and roll each half out into a circle that is 1/8-inch
thick. Line two 8-inch springform tart pans, and set aside. Prepare the filling:
In the bowl of a food processor, place the ricotta, sugar, eggs, vanilla and
cream. Process until very smooth and creamy.
Divide the filling evenly between the tart pans. Bake for about
1 hour and 20 minutes, or until a toothpick in the center of the tart comes
out clean. (Begin checking after 1 hour). Sprinkle with confectioner's sugar
before serving. Makes two 8-inch tarts
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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