*  Exported from  MasterCook  *
 
                               RICOTTA TORTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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, 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving