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The Gevasci's Ricotta Tart

Global.Potpourri's picture
Ingredients
  Sifted all purpose flour 33 Tablespoon (2 Cups Plus 1 Tablespoon)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Soft butter 3⁄4 Cup (12 tbs)
  Brandy 2 Tablespoon
  Ricotta cheese 1 1⁄2 Pound (Italian Pot Cheese)
  Chopped almonds 2 Tablespoon
  Toasted pine nuts 3 Tablespoon
  Chopped angelica/Chopped citron 2 Tablespoon
  Eggs 4
  Sugar 1 Cup (16 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Confectioners sugar 2 Tablespoon
Directions

Have butter, cheese, and eggs at room temperature.
Mix 2 cups flour, baking powder, and salt.
With hands work in butter.
Gradually add brandy, mixing lightly just until dough holds together.
Chill.
Then roll about two thirds of dough 1/8 inch thick and use to line 10-inch pie pan.
Mix 1 tablespoon flour, cheese, nuts, and angelica.
Beat eggs until light and lemon-colored.
Gradually beat in sugar; add vanilla.
Stir into cheese mixture.
Pour into lined pie pan.
Roll remaining pastry to 1/8 inch thickness and cut into strips.
Arrange lattice-fashion on pie.
Bake in preheated moderate oven (375°F.) for 40 minutes, or until firm.
Cool.
Just before serving, sift confectioners' sugar lightly on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
6

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