Sweet Ricotta Cheese Tart |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: I love to entertain, but between coming home late I just completed my Ph.D. in small animal clinical sciences and feeding my husband, Adam, I haven't had the time to have friends over much. I do manage to cook for holidays, though, and one of my favorite things is ricotta pie. This version, from my grandma Elsie, is a traditional Easter sweet on both sides of my Italian family. Ingredients:
1 3/4 cups all purpose flour |
1 cup sugar |
2 1/2 teaspoons grated orange peel |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 cup (1 stick) chilled unsalted butter, diced |
4 large eggs |
1 15- to 16-ounce container ricotta cheese (preferably whole-milk) |
3 ounces cream cheese, room temperature |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
2. Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.
|
|