Yield: 4 servings
|1 cup||Powdered sugar|
|1½ pounds||Ricotta cheese|
|½ pounds||Cream cheese|
|½ cup||Half & Half|
|1 tablespoon||Rum or brandy|
|½ cup||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 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.