Ricotta torte
Yield: 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 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
Instructions:
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.
