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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a tart we first tasted near the Aventine Hill in Rome. It is light and neither too heavy nor too sweet, just as anything enjoyed in Rome should be recalled. Ingredients:
2 crusts for a 10 pie, room temperature |
2 cups of ricotta |
1/2 pine nuts |
1/2 cup sugar |
3 large eggs |
1 lemon, first grate the zest and then juice it |
Directions:
1. Fit the first pie crust into the bottom and up the sides of a 10 tart pan. Those are the tins with the removable bottom and fluted sides.
2. Preheat the oven to 375
3. In a bowl whisk and mix the ricotta, eggs, lemon juice and zest, and the sugar until smooth.
4. Pour this filling into the lined pan.
5. Place the other circle of crust over the filling, excess draping over the side.
6. Roll the rims of the two crusts inward to seal and create a nice crimp as you go around.
7. Bake for about 40 minutes, less if you see it browning well.
8. Let cool a bit before serving.
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