|Whipping cream||1 Cup (16 tbs)|
|Ricotta cheese||23 Ounce (2 3/4 Cups , 1 Large Container 15 Ounce And 1 Small Container, 8 Ounce)|
|Shelled salted pistachios||1 Cup (16 tbs), chopped|
|Orange liqueur||2 Tablespoon|
|Powdered sugar||3 Tablespoon|
|Semi sweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Candied orange peel||1 Tablespoon (Fresh Ones)|
|Press in pastry||1|
|Grated semisweet chocolate||1⁄4 Cup (4 tbs), finely grated|
In a bowl, whip cream until it holds soft peaks.
In another bowl, combine cheese, 1/2 cup pistachios, liqueur, rum, sugar, chopped chocolate, and candied peel with syrup.
Mix well; fold in whipped cream.
If made ahead, cover and chill 2 hours or up until next day; carry in an insulated chest.
At picnic, remove pan rim from pastry.
Mound filling onto pastry, top with grated chocolate, and garnish with remaining pistachios.
Cut into wedges.