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Ricotta Tart

From 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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