Ricotta torta

3 servings

Ingredients

Quantity Ingredient
Recipe for 2 crust pie
4 eaches Eggs
½ teaspoon Salt
1 cup Powdered sugar
3 tablespoons Cornstarach
1½ pounds Ricotta cheese
½ pounds Cream cheese
½ cup Half & Half
1 tablespoon Rum or brandy
½ tablespoon Vanilla
½ cup Assorted candied fruits

Directions

HERE'S THE RICOTTA TORTA REC

Beat eggs until light and add ½ 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 ½ 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 thoroughtly, then fold in ½ 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 clossed for ¾ of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar. This sounds almost like a conolli in a crust dosen't it. This is my first try at sending a recipe hope it's ok.

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