Ricotta torte
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| ½ | teaspoon | Salt |
| 1 | cup | Powdered sugar |
| 3 | tablespoons | Cornstarch |
| 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
Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie 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 thoroughly, 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 closed for ¾ of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar.