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

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