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Sweet Ricotta Tart

From Italian Cooking and Living, December 2001/January 2002

A store-bought pie shell means all you need to do is whisk eggs, sugar, almonds, and vanilla into ricotta to create a sumptuous tart. If you like, dust the tart with a little confectioner's sugar just before serving.

  • 12 blanched almonds
  • 2/3 cup sugar
  • 1 pound fresh ricotta
  • 4 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • one unbaked 10" shortcrust pie shell

Preheat the oven to 375. Grind the almonds with the sugar in a food processor until powdery; turn out into a bowl. Fold in the ricotta, eggs, egg yolks, and vanilla, and spoon into the pie shell. Bake 30 to 40 minutes, or until the filling is set and the crust is golden. Cool on a rack and serve at room temperature. Serves 12

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana