21 Apr 2003 Sara A Solla =================================================================== RICOTTA TART (makes 2) (An Italian dessert of Easter) (based on a New York Times recipe) 1 3/4 cups of sugar 11 ounces ( 2 3/4 sticks) of slightly softened, unsalted butter, in pieces 2 egg yolks 4 cups cake flower, approximately 2 1/2 pounds of ricotta cheese 5 eggs, lightly beaten 1 teaspoon of vainilla extract 2 cups heavy cream confectioner's sugar 1. Combine 3/4 cups sugar, the butter and egg yolks in a food processor or in a large mixing bowl. Process or beat until smooth. Add flower about 1 cup at a time, pulsing until blended if using a food processor, or mxing by hand until a soft, smooth dough can be gathered in a ball. Divide in two, flatten each portion into a disk, wrap in plastic, and refrigerate for 40 minutes. 2. Heat oven to 500 degrees. Roll out one disk on a lightly floured board to a thickness of 1/8 inch. Fit dough into a 9-inch sprigform pan or a 9-inch round cake pan 1 1/2 in deep with a removable bottom. In sprinfrom pan, dough should come up 2 inches on sides; with cake pan, dough should be even with top edge. Repeat with second pan, If you do not have two pans, second tart can be made after first has finished baking. 3. In a large bowl or in an electric mixer on low speed, beat together ricotta, remaing sugar, whole eggs, vainilla and cream, until well blended and smooth. Laddle filling into prepared pans. 4. Bake 10 minutes. Reduce temperature to 300 degress and continue baking for one hour and 10 minutes, until top is puffed and golden - some cracking is to be expected - and a knife inserted at the center comes out clean. Transfer to a rack and cool for 10 minutes. Remove outer ring of pan and cool tart to room temperature. Filling will sink as it cools. Tart can be refrigerated. Dust with confectioner's sugar before serving. =================================================================== My own comments: * I did not have `cake' flour; I used `baking' flour. * Use a good quality ricotta; I did not go for a low fat version because I figured that this was not the time to start counting calories. * If you have a food processor, this is the time to use it! I mixed the dough using the food processor, except for the last cup of flower - I like using my hands to get the dough to the right texture, without worrying about over-processing it. Once the dough was done, I quickly washed the bowl, and use the food processor again to mix the filling. I pulsed to avoid over-processing. * Even after 45 minutes of refrigeration, the dough was a bit too buttery and took quite a bit (about 1/2 cup) of flour to roll it out. * I used a tart pan with removable bottom. It is 10 inches instead of 9 inches; so the tart was not so deep. It came out very well; no cracking, very little sinking. * I think 500 degrees is too much! I started at 400 degrees, and moved down to 300 degrees after 10 minutes; then cooked for another one hour and 10 minutes, as indicated. I did not use a knife to see if it came out clean. I could see that the filling had settled, and it did look a nice golden brown. * The tart was fantastic! My only comment is that is is a little bit too sweet. I will use less sugar (1 cup total) next time I make it. * The two tarts do not have to be made on the same day; the remaining dough and filling keep well in the refrigerator for a day or two. ENJOY!! Sara ===================================================================