| 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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