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    You are in: Home / Italian / Ricotta Tart Recipe
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    Ricotta Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    Bergy's Note:

    I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling (Makes enough for one tart)

    Pastry dough (Makes enough for two tarts)

    Directions:

    1. 1
      ---------Tomake the filling--------.
    2. 2
      In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
    3. 3
      Add the flour a little at a time.
    4. 4
      Gradually add the milk and whisk well.
    5. 5
      Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
    6. 6
      Place the filling aside covered with a sheet of buttered wax paper.
    7. 7
      In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
    8. 8
      Fold in the Lemon zest.
    9. 9
      Add the cooled filling blend well and set aside.
    10. 10
      ------Doughcrust----------.
    11. 11
      In a food processor, combine the flour and cornstarch.
    12. 12
      Add the remaining dough ingredients and mix until a soft ball begins to form.
    13. 13
      Knead the dough for a short time on a floured surface and divide in two.
    14. 14
      Wrap one half of the dough securely and freeze it for future use.
    15. 15
      Lightly grease an 11-inch tart pan with removable sides.
    16. 16
      Roll out one half and place in the prepared tart pan.
    17. 17
      Pour the filling into the pie shell and smooth the top.
    18. 18
      Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
    19. 19
      Remove tart to cooling rack.
    20. 20
      Remove sides from pan.
    21. 21
      Cut into wedges to serve.

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    Ratings & Reviews:

    • on February 17, 2002

      55

      This dessert is fabulous! It was quite simple to make and if you like the taste of ricotta, you'll love this pie. The only change I made was that I cooked it for 1 1/2 hrs. for the filling to be cooked. I have made this pie three times already, and everyone loves it. Oh yes, I also covered the edges of the pastry with foil while baking, due to the length of time in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2003

      55

      This Tart is superb!!! I added a lot more grated lemon zest than what your recipe asks for though - only because I wanted it to taste really lemony! The texture is perfect and I've been asked by my husband to make another one! It's a great idea to have half the quanity of pastry in the freezer so making another one is so straight forward! 10/10 Bergy!! It sure is a real winner! Cheers, Karin...

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta Tart

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 731.5
     
    Calories from Fat 268
    36%
    Total Fat 29.8 g
    45%
    Saturated Fat 17.7 g
    88%
    Cholesterol 220.6 mg
    73%
    Sodium 238.3 mg
    9%
    Total Carbohydrate 98.8 g
    32%
    Dietary Fiber 1.0 g
    4%
    Sugars 59.0 g
    236%
    Protein 17.0 g
    34%

    The following items or measurements are not included:

    lemons, zest of

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