| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Italian | Italian | 4 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1/2 | ts | Salt |
| 1 | c | Powdered sugar |
| 3 | tb | Cornstarch |
| 1 1/2 | lb | Ricotta cheese |
| 1/2 | lb | Cream cheese |
| 1/2 | c | Half & Half |
| 1 | tb | Rum or brandy |
| 1/2 | tb | Vanilla |
| 1/2 | c | Assorted candied fruits |
INSTRUCTIONS
Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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